From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH
Few foods provide more nutritional value than cruciferous vegetables, which includes cabbage, broccoli, Brussel sprouts, kale, bok choy and cauliflower. Named for the “cross” that forms from the stems on the underside of the plant, this family of vegetables is packed with fiber, vitamins, minerals and phytonutrients, the most powerful of which is sulforaphane, an important anti-oxidant. In addition to nutrition, roasting cauliflower brings out intense flavors and a meatiness that rivals any steak. In order to make the recipe vegan, easily substitute the parmesan with nutritional yeast.
Ingredients
1 large head cauliflower
1 clove garlic, minced
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving
Instructions:
1. Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with parchment paper.
2. Remove the leaves from the cauliflower, then trim the stem so the cauliflower flatly sits on the prepared baking sheet.
3. Whisk together the garlic, oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl. Put the cauliflower on the prepared baking sheet and brush the entire outside with mixture.
4. Roast the cauliflower until nicely browned and tender (a long skewer inserted in the center of the cauliflower should pass through easily), typically 50 minutes to 1 hour.
5. Let rest for a few minutes. Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower head all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
6. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture
