From: Food Network
The moment I saw this recipe, I couldn’t help but think of my mom. For many years she has avoided grains and heavy carbs as part of her diet, so she eats a lot of vegetables. One of her favorites is cauliflower. She especially likes to cook it and then mash it to resembled mashed potatoes. It’s actually pretty good and a lot healthier than potatoes, so if you haven’t tried those before, I recommend giving them a shot.
Anyway, so I made some homemade pasta for dinner (Culurgiones; the recipe is posted!) but because I knew my mom wouldn’t be able to eat those, I wanted to make her something she’d really like alongside. This dish is super simple and straightforward but it packs a punch with the strong flavors of garlic, Dijon mustard, and Parmesan cheese. For anyone who tries to stay away from grains or is just in the need of a flavorful vegetable side dish, look no further.
~2 large heads cauliflower
~1 clove garlic, halved
~1/4 cup olive oil
~4 tablespoons Dijon mustard
~Kosher salt and freshly ground black pepper
~1/2 cup fresh parsley leaves, roughly chopped
~1/4 cup grated Parmesan
~Lemon wedges, for serving
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
Meanwhile, combine the parsley and parmesan in a small bowl. Brush the roasted cauliflower heads all over the outside with the remaining 1 tablespoon mustard and generously sprinkle with the parmesan-herb mixture.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan-herb mixture.