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.

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1 large head cauliflower

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

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  1. Preheat your oven to 450°F and fill a large pot with salted water and bring it to a boil.
  2. 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.
  3. 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.
  4. 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.

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