Ingredients:
- 1 large head of cauliflower, leaves removed
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Cauliflower:
- Remove the leaves and trim the base of the cauliflower so it sits flat on the baking sheet.
- Rinse the cauliflower and pat it dry with a clean towel.
- Make the Marinade:
- In a small bowl, whisk together the olive oil, Dijon mustard, smoked paprika, ground cumin, minced garlic, salt, black pepper, and lemon juice.
- Coat the Cauliflower:
- Place the cauliflower on the prepared baking sheet.
- Brush or rub the marinade all over the cauliflower, making sure to get into all the crevices.
- Roast the Cauliflower:
- Place the cauliflower in the preheated oven and roast for 45-60 minutes, depending on the size of the cauliflower.
- Check the cauliflower around the 45-minute mark by inserting a knife into the center. It should be tender but not mushy, and the exterior should be golden and slightly crispy.
- Serve:
- Once done, remove the cauliflower from the oven and let it cool slightly.
- Garnish with fresh parsley before serving.
Chef’s Tips:
- Crispier Cauliflower: For a crispier exterior, you can broil the cauliflower for an additional 3-5 minutes at the end of roasting.
- Variations: Add a sprinkle of Parmesan or nutritional yeast for extra flavor.
- Serve With: This roasted cauliflower pairs well with tahini sauce, hummus, or yogurt dressing.
Enjoy this flavorful and healthy whole roasted cauliflower as a stunning side dish or even as a plant-based main course!
