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.
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.
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.