Best 5 Dijon Roasted Cauliflower Recipes
Embark on a culinary adventure with our tantalizing Dijon roasted cauliflower, a symphony of flavors that will delight your taste buds. This delectable dish presents a perfect balance of tangy, savory, and slightly sweet notes, elevating the humble cauliflower to a culinary masterpiece. The secret lies in the Dijon mustard marinade, which infuses the cauliflower with a vibrant and piquant flavor. As the florets roast in the oven, they caramelize beautifully, creating a crispy outer layer that yields to a tender and succulent interior. Accompanying this main attraction are two enticing variations: a zesty lemon herb roasted cauliflower and a creamy Parmesan roasted cauliflower. Each recipe offers a unique twist, catering to diverse palates and preferences. Whether you prefer the bright and refreshing citrusy notes of the lemon herb variation or the rich and nutty flavor profile of the Parmesan rendition, you're in for a treat. So, gather your ingredients, preheat your oven, and prepare to transform the ordinary into the extraordinary with our Dijon roasted cauliflower extravaganza.
Let's cook with our recipes!
PARMESAN DIJON ROASTED CAULIFLOWER - LOW CARB, GLUTEN FREE
Provided by Kyndra Holley
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400° Line a baking sheet with parchment paper.
- In a large mixing bowl, combine Dijon, mayonnaise, Parmesan cheese garlic powder, onion powder, thyme, Italian seasoning, oregano and sea salt. Mix until all ingredients are well incorporated.
- Add cauliflower florets to bowl and toss in Dijon mixture until all pieces are evenly coated.
- Spread cauliflower in a single layer on the parchment paper. Bake on middle rack for 45 minutes.
WHOLE ROASTED CAULIFLOWER WITH CREAMY DIJON SAUCE
Whole Roasted Cauliflower, aka the BEST cauliflower ever. Smothered with a creamy dijon sauce, you're never going to look at cauliflower the same.
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 1h25m
Number Of Ingredients 10
Steps:
- For Cauliflower
- Preheat oven to 375°F. Wash cauliflower head and pat dry. Trim away leaves and thick woody part of stem, being careful to leave the head of cauliflower intact.
- Drizzle olive oil over the entire head of cauliflower (top, sides, and bottom) and rub it with your hands to fully coat. Sprinkle with salt and pepper.
- Place in baking dish or cast iron pan and cover tightly with foil.
- Bake covered for 30 minutes. Uncover and bake for another 45 minutes or until fork tender.
Nutrition Facts : ServingSize 1 of 6, Calories 244 kcal, Carbohydrate 6 g, Protein 3 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 44 mg, Sodium 422 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 12 g
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
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.
GLAZED ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.
CAULIFLOWER WITH DIJON SAUCE
Cauliflower, mayo, Dijon mustard, Cheddar cheese: simple and easy. The amounts may be adjusted depending on the size of your cauliflower. The cauliflower may even be left whole, just remove the core before cooking.
Provided by gail
Categories Side Dish Vegetables Cauliflower
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
- In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.
Nutrition Facts : Calories 388 calories, Carbohydrate 12.1 g, Cholesterol 46.7 mg, Fat 33.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 788.5 mg, Sugar 3.9 g
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is firm and has tightly packed florets. Avoid heads with any signs of bruising or discoloration.
- Cut the cauliflower into even-sized florets: This will help them cook evenly.
- Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a crispy texture.
- Use a flavorful oil: Olive oil or avocado oil are both good choices.
- Season the cauliflower generously: Salt, pepper, garlic powder, and paprika are all good options.
- Don't overcrowd the baking sheet: If you overcrowd the baking sheet, the cauliflower will not cook evenly.
- Roast the cauliflower until it is tender and slightly browned: This should take about 25-30 minutes.
- Serve the cauliflower immediately: Roasted cauliflower is best served hot and fresh out of the oven.
Conclusion:
Dijon roasted cauliflower is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give Dijon roasted cauliflower a try. You won't be disappointed!
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