Dijon Rosemary Whole-Roasted Cauliflower
A head of cauliflower is an impressive thing. Delicate yet sturdy, appealingly brain-like, pale, textured, and nestled in darling little leaves. Most cauliflower recipes call for chopping, or even mincing the florets to resemble rice, but roasting the vegetable whole makes for an elaborate-looking and substantial dish that’s simple enough for a weekday dinner, but attractive enough to hold it’s own on a fancy occasion.
This recipe for Dijon Rosemary Whole-Roasted Cauliflower has an aromatic bite from prepared dijon mustard mixed with garlic and fresh rosemary, a satisfyingly crunchy coating, and a tender, pull-apart interior.
While I used panko breadcrumbs to give a satisfying crust, regular breadcrumbs or gluten-free cracker crumbs could easily be subbed in. Keeping the cooking dish tightly covered is important for keeping the moisture in and cooking the head evenly – I’d recommend a dutch oven. Serve this whole-roasted cauliflower with veggies, a citrusy grain or pasta, and enjoy while watching football.
Dijon Rosemary Whole-Roasted Cauliflower Recipe
Dijon Rosemary Whole-Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 3/4 cup vegetable broth or water
- 1/4 cup dijon mustard (check vegan status)
- 2-3 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- 1/2 cup panko breadcrumbs
- 1 tsp dried Italian herbs
- 2 tsp nutritional yeast (optional) (check vegan status)
- salt & pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- To prepare the cauliflower, remove all leaves and trim the stem until it flush with the lower florets and the head can sit flat. Place in a dutch oven and pour vegetable broth over and around the head.
- In a small bowl, mix together dijon, garlic, and minced/chopped rosemary. Rub the mixture all over the cauliflower, allowing it to slip between the florets where possible. You can use a brush to make this job easier, but precision isn't really necessary.
- In another bowl, mix together breadcrumbs, dried herbs, optional nutritional yeast, and salt and pepper. Sprinkle the dry mixture onto the cauliflower, pressing as you go to stick the crumbs into the dijon paste.
- Cover the dutch oven and bake for approximately 1 hour. The cauliflower should be very tender and a little tricky to handle.
Notes
- Dried Italian herbs include marjoram, basil, parsley, oregano, and thyme, among others. Use what you have on hand, or you can use a pre-made mix.
This dish was amazing! My friends can’t get enough of it, and I am always looking for ways to use cauliflower. Thank you😉