French · Dinner
French Roast Cauliflower with Spices
A whole small cauliflower head roasted until deeply caramelized outside and tender within, rubbed with Dijon mustard, garlic, thyme and herbes de Provence, finished with lemon and parsley. Served as a centerpiece vegetable roast alongside its own pan juices and a drizzle of olive oil.
$4
12 minsPrep
45 minsCook
57 minsTotal
EasyLevel
Nutrition per serving
232Calories
5.1gProtein
17.5gFat
17.8gCarbs
5.6gSugar
6.8gFiber
641mgSodium
0mgChol
2.5gSat Fat
567mgPotassium
54mgCalcium
1.4mgIron
0mcgVitamin B12
85mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
herb-salt
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Preheat oven to 425F (220C). Trim the cauliflower's outer leaves, keeping the core intact. Mince the garlic and chop the thyme and parsley.
2
Build
Whisk olive oil, Dijon mustard, garlic, thyme, herbes de Provence, salt and pepper into a paste. Rub it all over the cauliflower, working it between florets.
3
Roast
Set the cauliflower core-down in a baking dish with low-sodium vegetable stock around the base. Roast at 425F for 40–45 minutes until the center is tender and the surface is deeply browned.
4
Plate
Transfer to a plate, drizzle with lemon juice, scatter parsley over, and slice into wedges to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 small head (420g) cauliflower, outer leaves trimmed, core kept intact
- 4 tbsp60ml olive oil
- 2 tbsp30g Dijon mustard
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 1 tsp1 tsp herbes de Provence
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30ml vegetable stock, low-sodium, for the roasting dish
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley
