Dijon Mustard Roasted Cauliflower
A simple, flavorful side dish, this Dijon mustard roasted cauliflower is tangy, crisp, and ready in just 30 minutes. With wholesome ingredients and minimal effort, it’s a nutritious, fiber-rich, and plant-based option perfect for any meal.
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.
