If you're in search of a tasty and visually appealing vegetarian main course or an impressive side dish, look no further than mustard parmesan whole roasted cauliflower. This dish showcases the versatility of this cruciferous vegetable, transforming it into a golden-brown, flavorful delicacy. With its crispy roasted exterior and tender, juicy interior, this cauliflower dish is sure to be a hit among vegetarians, meat-eaters, and everyone in between. The blend of tangy mustard, nutty parmesan cheese, and aromatic herbs creates a symphony of flavors that complements the natural sweetness of the cauliflower. Prepare to tantalize your taste buds with this delectable recipe!
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WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE
Rich Landau's earliest holiday memories revolve around turkey. "My Thanksgiving was straight out of a Norman Rockwell painting," he says. Things have changed since then: Rich and his wife Kate Jacoby own two vegan restaurants, Vedge in Philadelphia and Fancy Radish in Washington, DC. Vegetables now have the starring role at their holiday meals-in this case, a whole cauliflower roasted with traditional Thanksgiving herbs. "The holiday is about flavors, not turkey," he says. If you want to make this cauliflower feel like a classic feast, set up a carving station!
Provided by Food Network
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
- Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
- Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
- Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
- Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.
PARMESAN ROASTED CAULIFLOWER
A simple roasted cauliflower recipe that makes a great side. The cauliflower gets precooked in the microwave before roasting.
Provided by Kathy K
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water.
- Microwave on high for 8 minutes. Drain.
- Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower.
- Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 6.7 g, Cholesterol 6.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 137.8 mg, Sugar 2.9 g
WHOLE ROASTED CAULIFLOWER WITH MUSTARD VINAIGRETTE
Make and share this Whole Roasted Cauliflower With Mustard Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Set a steamer basket inside a large, deep pot, and add water to a depth of ½ to 1 inch - just below the bottom of the steamer.
- Rinse and trim the cauliflower. Place them in the steamer, cover, and steam for 15-20 minutes.
- By this point, they should be tender and should have changed in color from a raw, opaque white to a slightly more translucent, yellowy off-white.
- Meanwhile, combine the oil, lemon juice, salt, pepper, and nutmeg in a small bowl, whisking to mix well.
- When the cauliflower is ready, gently transfer them from the steamer to a medium baking dish or small roasting pan, something just large enough to hold the two heads side by side.
- Using a pastry brush, paint the cauliflower with the oil mixture. Cover the pan with aluminum foil, and place it in the oven. Roast the cauliflower for 30 minutes, basting every ten minutes. [You should have just enough of the oil mixture for three light bastings in total, including the first one.]
- Remove the foil, and continue to bake for another 10-20 minutes, until the cauliflower is pale golden and a knife can be easily inserted into its core.
- Serve hot or warm, with vinaigrette.
Nutrition Facts : Calories 124.4, Fat 10.5, SaturatedFat 1.5, Sodium 621.4, Carbohydrate 7.1, Fiber 2.7, Sugar 2.7, Protein 2.6
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER
Number Of Ingredients 0
Steps:
- 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 the 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 outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 184
Tips:
- Choose a large head of cauliflower that is tightly packed and free of blemishes.
- Trim the cauliflower of any excess leaves and stem.
- Toss the cauliflower in olive oil, salt, and pepper to coat evenly.
- Roast the cauliflower at a high temperature (425°F) for 30-40 minutes, or until tender and slightly browned.
- While the cauliflower is roasting, prepare the mustard-parmesan sauce by combining Dijon mustard, grated Parmesan cheese, mayonnaise, sour cream, lemon juice, garlic powder, and onion powder in a small bowl.
- Serve the roasted cauliflower with the mustard-parmesan sauce drizzled over top.
Conclusion:
Mustard-Parmesan Whole Roasted Cauliflower is a delicious and easy-to-make side dish that is perfect for any occasion. The cauliflower is roasted until tender and slightly browned, and then topped with a creamy and flavorful mustard-parmesan sauce. This dish is sure to be a hit with everyone at your table. Here are some additional tips for making Mustard-Parmesan Whole Roasted Cauliflower:- For a vegetarian main course, add some roasted chickpeas or lentils to the cauliflower before serving.
- If you don't have Dijon mustard, you can use yellow mustard instead.
- You can also add some chopped fresh parsley or chives to the mustard-parmesan sauce for extra flavor.
- Serve the cauliflower immediately, or store it in the refrigerator for up to 3 days.
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