Description
A simple whole roasted cauliflower recipe with smoky paprika and Dijon. Perfect as a flavorful side dish.
Ingredients
Scale
- 1 larger head of organic cauliflower
- 2 tbsp Dijon mustard
- 3 tbsp (44 ml) veg broth
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp tumeric powder
- Salt
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and trim the leaves off of your cauliflower head, being careful not to cut off any florets.
- Add a drizzle of olive oil to the bottom of your pan or small baking dish.
- In a bowl, whisk together Dijon mustard, 2 tablespoons of water, olive oil, and seasonings.
- Brush the mixture all over the cauliflower head.
- Place the prepared cauliflower in your pan or baking dish.
- Pour 3 tablespoons of broth into the bottom of the pan, not over the cauliflower.
- Bake for 35-60 minutes, or until fork tender (cooking time depends on the size of the cauliflower).
Notes
- For even roasting, cut a larger cauliflower into florets before roasting; adjust cooking time accordingly.
- To enhance the smoky flavor, add a pinch of chipotle powder to the spice blend.
- Leftover roasted cauliflower can be stored in the refrigerator for up to 4 days and added to salads or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 cauliflower
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
- Cholesterol: 0