If you haven’t noticed from our earlier recipes here on the blog, I love cauliflower. Unlike previous iterations of this veggie here, though, this one contains no buffalo sauce! Instead, this dijon-roasted cauliflower has its own kind of spice–and it’s absolutely delicious.
I make this one with a full head, or I’ve used the same sauce to coat some yummy florets, as in the recipe below! You just need to clean and coat the full head thoroughly and cook in a dish rather than a baking sheet–just keep an eye on it time-wise (I find it’s about an hour or so, depending on the size of the head).
I love to serve these dijon-roasted cauliflower florets over couscous to add a bit more bulk and fill me up even more with just this simple meal. Of course, you could try it with your grain of choice.
Or, you could definitely use this sauce with other veggies! Get creative–and be sure to let me know in the comments if you try it with something else!
Depending on your oven and type of cauliflower, it may take a bit longer than listed to thoroughly cook it through. I had one particularly large head take almost two hours! Even still, it was absolutely worth it in my book.
This is truly one of my all-time favourite recipes. I eat it far more frequently than any normal person really should! Admittedly, I usually eat most of the head as my entire meal, too. I really can’t say enough good things about this one. Don’t believe me?
Try it for yourself!
- 12 oz cauliflower florets or head of cauliflower
- 3/4 tsp garlic powder
- 1/3 tsp onion powder
- 6 tbsp Dijon mustard
- 1/2 tsp paprika
- 1/4 tsp liquid smoke
- 1/2 tsp pepper
- 3/4 tsp salt
- 6 tbsp olive oil
Preheat oven to 400 F.
Clean head of cauliflower (if applicable).
Whisk remaining ingredients to create a sauce.
Place on a baking sheet (or in a baking dish if using a head). Cover the sheet with foil or parchment paper for an easier cleanup!
Coat cauliflower thoroughly with sauce.
If baking full head, cover with foil.
Cook for about half an hour, or when florets have become golden brown in the sauce (about one hour, or until it can be cut easily with a knife, for a head)
(Optional step for a head of cauliflower) If desired, remove foil and cook for another 5-10 minutes, so outside becomes golden brown.
Serve, and enjoy!