This Dijon mustard roasted cauliflower delivers bold, tangy flavors with minimal effort, making it a perfect weeknight side dish.
Packed with fiber and plant-based nutrients, it’s naturally low in carbs and saturated fats while providing a satisfying crunch.
With just five simple ingredients, this recipe is quick to prepare, ideal for meal prep, and a healthy addition to any table.
Dijon Mustard Roasted Cauliflower
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- Parchment paper (enough to line the baking sheet)
- Measuring spoons (1 tbsp, 1 tsp)
- Knife and cutting board
- Oven
Ingredients
- 3 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
- 1 head cauliflower about 4 cups florets
- Fresh dill chopped, for garnish
Instructions
- Preheat the Oven: Begin by setting your oven to 400°F (200°C) so it reaches the optimal temperature for roasting. Preheating ensures the cauliflower cooks evenly and develops a beautifully crisp, golden exterior. While the oven warms, prepare the mustard mixture to make the process smooth and efficient.
- Prepare the Mustard Mixture: In a large mixing bowl, combine 3 tablespoons of Dijon mustard with 2 tablespoons of extra virgin olive oil. Dijon mustard delivers a tangy depth, while olive oil enriches the flavor with healthy fats. Add 2 minced garlic cloves to create a fragrant base. Season with salt and freshly ground black pepper to taste. Stir or whisk gently until the mixture is smooth and uniform.
- Coat the Cauliflower Florets: Add the cauliflower florets (about 4 cups) to the mustard mixture. Using clean hands or a large spoon, toss the florets so each piece is thoroughly coated. This ensures every floret absorbs the rich flavors of the mustard, garlic, and olive oil for consistent taste in every bite. Take your time with this step to achieve even seasoning.
- Arrange on the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and simplify cleanup. Spread the coated florets evenly in a single layer, avoiding overcrowding. Giving space between florets allows heat to circulate and promotes caramelization, resulting in crispy edges and a tender center.
- Roast the Cauliflower: Place the baking sheet in the preheated oven. Roast for about 30 minutes, turning the florets halfway through cooking to ensure even browning. The cauliflower should develop a golden-brown crust and emit a rich aroma of roasted garlic and mustard when done.
- Rest and Transfer for Serving: Remove the cauliflower from the oven and transfer it to a shallow serving dish. Allow it to rest for a couple of minutes so the flavors settle. This also makes handling easier and improves presentation.
- Garnish and Serve: Sprinkle freshly chopped dill generously over the roasted cauliflower before serving. The dill adds a fresh herbal note that beautifully complements the tang of Dijon mustard and the warmth of roasted garlic. Serve this dish warm as a side or incorporate it into grain bowls and salads for added flavor and texture.
Notes
- For best results, use fresh cauliflower rather than pre-cut florets to ensure maximum flavor and texture.
- Make sure your cauliflower florets are dry before tossing them in the mustard mixture; excess moisture can prevent crispiness.
- Adjust Dijon mustard and garlic amounts to taste for a stronger or milder flavor.
- Parchment paper is recommended for easy cleanup, but a nonstick baking sheet works as well.
- To keep this dish crisp, serve immediately after roasting, though it still tastes delicious cold.
Chef’s Secrets For Perfect Roasting
Achieving the ideal roasted cauliflower begins with temperature and technique.
Preheating the oven is key—it ensures the florets roast evenly rather than steam.
Always spread cauliflower in a single layer without crowding; this allows heat to circulate and edges to caramelize.
Coating by hand ensures every floret is evenly dressed in the mustard mixture.
For deeper flavor, marinate the florets for 10–15 minutes before roasting.
Finally, use high-quality Dijon mustard and extra virgin olive oil for the most aromatic, flavorful results.
Serving Suggestions For Every Occasion
This Dijon mustard roasted cauliflower is wonderfully versatile.
Serve it as a standout side dish with roasted chicken, grilled salmon, or plant-based protein for a balanced meal.
It works beautifully atop grain bowls or alongside quinoa and lentils for a nourishing vegan option.
For added texture, sprinkle with toasted nuts or seeds before serving.
This dish also shines as a make-ahead option—enjoy it warm for dinner or cold as part of a healthy lunchbox.
Storage Tips For Freshness
Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3–4 days.
To maintain crispness, reheat in a hot oven (around 375°F/190°C) for 5–7 minutes instead of using a microwave.
You can also enjoy it cold, tossed into salads or grain bowls.
For meal prep, double the batch and store in separate containers for easy weekday lunches or dinners.
This dish freezes well, too—simply roast, cool, and freeze in airtight containers for up to 2 months.
Frequently Asked Questions
1. Can I make this recipe gluten-free and vegan?
Yes! This recipe is naturally gluten-free and vegan. All ingredients are plant-based, and Dijon mustard plus olive oil provide a robust flavor without animal products.
Always check your mustard label to confirm it contains no hidden gluten or additives.
2. Can I cook this cauliflower in an air fryer?
Absolutely. Preheat your air fryer to 375°F (190°C) and cook the coated florets for about 20 minutes, shaking halfway through for even browning.
Avoid overcrowding to keep the florets crispy. You may need to cook in batches depending on the size of your air fryer basket.
3. How can I make this recipe more flavorful?
Add spices like smoked paprika, turmeric, or cumin to the mustard mixture before roasting.
Fresh herbs such as parsley or thyme can also enhance the flavor. For a tangy twist, drizzle a squeeze of lemon juice over the cauliflower before serving.
4. Can I use pre-cut cauliflower florets for this recipe?
Yes, pre-cut florets work well and save preparation time. However, make sure they are patted dry with a paper towel before coating so they roast evenly and remain crisp.
5. How do I keep roasted cauliflower from getting soggy?
Avoid overcrowding the baking sheet—give each floret space to roast.
Also, ensure florets are dry before tossing with the mustard mixture, and roast at a high temperature (400°F/200°C) to encourage caramelization rather than steaming.
