A stunning side dish, this whole roasted cauliflower is tender, delicious and simple to make. The
combination of Parmesan cheese and Dijon adds bold flavour and golden brown goodness.
Place a large pot of water over high heat. Be sure to have enough water so that the cauliflower can float. Add the lemon slices, olive oil, salt, and pepper. Cover, and bring to a boil.
While the water comes to a boil, peel away the leaves of the cauliflower and trim the core so it sits flat.
Add the head of cauliflower to the boiling water, with the core facing up. Cover, turn the heat down to medium-low and simmer for 10 minutes or until the cauliflower is fork tender. Carefully
remove the cauliflower from the water and drain it in a colander. Let cool to room temperature. This step can be done up to one day in advance. Just cover and refrigerate the cauliflower until
you’re ready to proceed.
Preheat the oven to 350ºF. In a medium bowl, combine the Parmesan cheese, mayonnaise, mustard, salt, garlic powder, smoked paprika, and pepper. Stir well, then slather the cauliflower head evenly with this mixture.
Bake for 25-30 minutes, until the cauliflower is very tender and golden brown. Cut into wedges and serve.
Serving Size 1 wedge
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.