Roasted Cauliflower With A Dijon Mustered Glaze

For those of you that know me well, especially those that deployed with me, you know my obsession with cauliflower!! I love it raw, cooked, steamed,  grilled, whole, I love it riced… well I think you get the idea.

But who doesn’t love cauliflower?! Ok ok so I know there are a few of you out there but hear me out on this one. You would think I would be sick of cauliflower after having it 2-3 times a day every day for seven months but it only made my love of this tasty veg grow even stronger. Cauliflower is so great to cook with because it can take on any flavor. I find it to be a great filling snack (especially when dipping it in tahini… anther obsession of mine) and a wonderful replacement for starches. Not only is it versatile in cooking but it is a great source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It also has choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin!

So if all of that wasn’t enough to convince the skeptics out there how wonderful cauliflower is then give this recipe a try and let let me know what you think.

Ingredients

1 medium head of cauliflower 2 tbsp dijon mustered

1/2 tsp chili pepper flakes 1/2 tsp black pepper

1 tsp dried chives 1 tsp slat

1 tsp garlic powder 2 tbsp apple cider vinegar

1 tsp onion powder 1/4 cup extra-virgin olive oil

1 tsp dried oregano

Directions

1) Preheat the oven to 400°F

2) Trim the outer leaves off the cauliflower and cut the stem flush and then place the cauliflower in a Dutch Oven. The cauliflower should sit straight and be cut low enough that it can be covered with a lid.

3) Combine the rest of the ingredients and mix until well combined.

4) Pour mixture over the cauliflower and spread all over the cauliflower until it’s completely coated.

5) Place the lid on the dutch oven and cook for 35 minutes, or until tender.

6) Take the lid off, set the oven to broil and place the cauliflower back in the oven for 5 minutes, or until golden brown.

7) Once cool transfer cauliflower to a plate, garnish with fresh parsley and olive oil.