Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.
Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500° for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.
Super-easy and dijon was a nice change-up. Sprinkled with some leftover breadcrumbs (CL's herbed crumb topping). Baked a bit longer because we had some other stuff in the oven. Served with beef rib roast, sautéed spinach, roasted purple & white potatoes.
This was very tasty! My toaster oven only goes up to 450 degrees but the cauliflower was cooked perfectly after 20 minutes. I also added broccoli. I thought the onions were a great addition. 8/13 Made this again...to make this easier, I broke up the onion wedges and mixed in with cauliflower rather than sauting separately in pan. Mix grated garlic with mustard mixture ( added a bit more water) and dressed cauliflower and onion, then roasted. Much easier and just as delicious!
I thought this recipe was good. I made it for a Thanksgiving potluck dinner. I followed the recipe except I doubled the Dijon and water mixture. Next time I might omit the onion or at least reduce the amount of onion.
I didn't love this as much other readers, but certainly found it to be a good all-purpose cauliflower recipe. Nice tender roasted flavor and texture, and wonderfully sweet roasted garlic. I think there needed to be more Dijon, and would double the water/mustard mixture next time to coat all the vegetables. I also would omit the onion, which didn't do anything for me in this recipe.
Very tasty. I just put the onions, garlic, and some sliced orange bell pepper in with the cauliflower and saved a step. If you line your baking sheet with foil, there's nothing to clean. Cooked at 400 and it was done perfectly. Served with CL mushroom-polenta-ricotta bake and steamed spinach.
This was the best way to prepare cauliflower, ever! I think many kinds of vegetables would work, and will try mixing in broccoli and carrots next time. The ingredients made the dish very flavorful without anything being overpowering. I cooked it @ 400 since I was roasting pork at the same time, and that seemed fine. Everyone raved.
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