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Whole Roasted Cauliflower

by Caren McSherry
As cauliflower pushes kale out of top spot and wedges itself into first place vegetable ranking, new ways to cook and serve rise up. It is a nice change to serve it whole, and roasted until the crust is bubbly and browned. The only caution is not over cook it when steaming.


  • 1 large head cauliflower
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Hellman's Mayonnaise
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon finely chopped parsley
  • Good grinding of fresh pepper


1. Steam the cauliflower for about 10-12 minutes, or until the cauliflower is almost cooked. Make sure NOT to over steam or it will be soft.
2. While the cauliflower is steaming, mix the Dijon, mayonnaise, garlic, Parmesan, parsley and pepper together in a 2 cup bowl. Mix well to ensure all the ingredients are combined. Set aside.
3. Once the cauliflower is cooked al dente, remove and shock in ice water to prevent it from cooking further. Drain and let it air dry for 15 minutes. Once the moisture has evaporated, rub the mustard mixture all over the cauliflower and place on a cookie sheet. This can be done to this point and refrigerated until ready to cook.
4. Preheat your oven to 450F, place the cauliflower in the oven for 8-10 minutes or until the mustard crust begins to bubble. Turn the oven to broil and carefully broil the top until golden brown, about 1 minute, no more or it will burn. Serve immediately.
Serves 4-6

Copyright (c) Caren McSherry 10/2019


Filed Under: cauliflower, side, vegetarian
Whole Roasted Cauliflower

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