Whole Roasted Cauliflower
Updated: Nov 26, 2021
½ c freshly grated parmesan cheese
4 Tbsp mayonnaise
2 Tbsp Dijon mustard
1 Tbsp finely chopped fresh parsley
1 clove garlic, minced
freshly ground pepper
Preheat oven to 200 (450F)
In a large pot fitted with a steamer, steam the cauliflower for 10-12 minutes or until almost cooked. Make sure not to overcook.
While the cauliflower is steaming, in a bowl mix together the parmesan, mayonnaise, mustard, parsley, garlic, & pepper. Mix well to ensure all ingredients are combined.
Once the cauliflower is cooked, remove and place in ice water to prevent it from cooking further. Drain and let it air dry for 15 minutes. Once the moisture has evaporated, rub the parmesan mixture all over and place it on a roasting dish.
You can prepare this all ahead of time and store in the fridge until baking (set on the bench for 2 hours before baking) or bake right away.
Roast for 8-10 minutes until the crust begins to bubble. Turn the oven to broil and keep an eye on the cauliflower while it turns golden (1-2minutes)
Serve immediately by cutting it into wedges.
This was taken in California while I was working on a yacht so I served it with pomegranate seeds and spring onions but mostly I serve just as it.