Cauliflower is finally enjoying the time in the spotlight that it deserves. Roasting the head of this immense veggie whole makes for a spectacular presentation. The dish looks a lot more complicated than it is. Boiling the cauliflower for 10 minutes before roasting is a trick I learned in Israel from chef Eyal Shani of Tel Aviv, whose whole roasted cauliflower has reached something of a cult following. By boiling it you ensure that beneath a crisp, seasoned crust there is a meltingly soft cauliflower. Serve this as a vegetarian main dish or cut into pieces as a side.
2 tablespoons spicy dijon mustard
1 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
4 tablespoons fresh grated parmesan
- Preheat your oven to 450°F and fill a large pot with salted water and bring it to a boil.
- Boil the cauliflower whole for 10 minutes, or until a knife stuck into the stem goes in without resistance. Remove from the water and allow to cool enough to handle.
- While you wait for this to cool mix together the mustard and spices in a medium bowl. Slowly whisk in the olive oil. Remove the green leaves of the cauliflower and cut the stem so that it can sit upright.
- Using your hands spread this mixture onto the cauliflower. Sprinkle with parmesan. Bake in oven on the lowest rack possible for 20-30 minutes, depending on the size of your cauliflower, until the crust is golden brown. Serve.