Mustard Parmesan Whole Roasted Cauliflower

As cooked by Laurie

Personally, I never seem to know what to do with cauliflower.  When it comes to getting fresh veggies cooked quickly (which is my usual style) for dinner, I stick with broccoli and simply steam it.  But cauliflower seems blander to me.  I think it needs a little "something extra".

When Laurie found this recipe for roasted cauliflower on the Food Network site, we both fell in love with it.  It looks great and tastes great... if it's not overcooked.  When my brother from the west coast flew east for a visit, we served it to him and he fell in love with it too.  He took the recipe home, where he grills outside year round.  Just a warning: when grilling, he tells me it is very easy to blacken the outside too much. It still tastes good, he told me, but you might not want to serve it to company.

Dinner Tonight

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Mustard Parmesan Whole Roasted Cauliflower

What is needed:

2 large heads cauliflower

1 clove garlic, halved

1/4 cup olive oil

4 Tbs Dijon mustard

Kosher Salt

Black pepper, freshly ground

1/2 cup fresh parsley leaves, chopped coarsely

1/4 cup grated Parmesan cheese

Lemon wedges

What to do:

instructions are at the foodnetwork.com, here

Observation:

It is hard to keep the roasted cauliflower from appearing burned.  This batch looks good, but other batches haven't.  It is the cheese that does it.  But even if a bit blackened, the taste is excellent... it just doesn't photograph well!