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:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!