Oven-baked cauliflower with mustard glaze
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you're looking for a delicious and innovative way to cook cauliflower, this option will pleasantly surprise you. Cauliflower, cut into florets, is baked in the oven and, a few minutes before it's done, is brushed with a mixture of Dijon mustard, date syrup, and balsamic vinegar. This glaze turns into a delicious, sweet-tart glaze in the oven. The cauliflower's flavor takes on a unique and festive flavor. It's a great side dish for any meat dish. Serve sprinkled with fresh parsley.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 1 head of cauliflower
- 1 tbsp Dijon mustard
- 1 tbsp date syrup
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Cooking the dish according to the recipe:
- Cut 1 small head of cauliflower into large florets. Toss them with 2 tablespoons of olive oil, salt, and pepper on a foil-lined baking sheet. Bake in the oven at 450°F (230°C), stirring halfway through, until the florets are golden brown and tender, 25-30 minutes.
- Combine 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Drizzle the mixture over the cauliflower and toss; continue roasting until the cauliflower is glazed, 10 minutes. Sprinkle with chopped parsley.
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