Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

This delicious, beautiful, and most importantly, healthy and fiber-rich cauliflower side dish will impress your guests with its appearance alone. The cauliflower heads are baked whole in the oven. Brush them with olive oil and mustard beforehand to create a rich, tangy crust. When you remove them from the oven, sprinkle them with a mixture of grated Parmesan cheese and chopped fresh parsley and serve. Serve sliced ​​and garnished with lemon wedges.

Ingredients:

• 2 large heads of cauliflower
• 1 clove garlic, cut in half
• 1/4 cup olive oil
• 4 tablespoons Dijon mustard
• 0.5 cup fresh parsley leaves, coarsely chopped
• 1/4 tbsp. grated parmesan
• Lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, garlic, Dijon mustard, parsley, Parmesan cheese, lemon

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Preparation:

Step 1
• Position a rack in the bottom of the oven and preheat to 230°C. Line a baking sheet with foil.
Step 2
• Remove the leaves from the cauliflower, then trim the stems flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside with garlic cloves.
Step 3
• In a small bowl, combine olive oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
Step 4
• Place the cauliflower on the prepared baking sheet and brush the inside and outside with the mustard-oil mixture. Bake the cauliflower until golden brown and tender (a long wooden skewer inserted into the center of the cauliflower should easily pass through), 50 minutes to 1 hour. Let the cauliflower rest for a few minutes.
Step 5
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads with the remaining 1 tablespoon of mustard and sprinkle generously with the Parmesan mixture.
Step 6
• Slice the cauliflower thickly and serve on plates, sprinkled with salt, lemon wedges and the remaining Parmesan.

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