Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 1 cup)

Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower.

How to Make It

Step 1

Preheat oven to 500°.

Step 2

Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.

Step 3

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.

Ratings & Reviews

carolfitz's Review

January 06, 2015
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.

ttsholland's Review

February 27, 2014
Yum, I doubled the sauce too and added cayenne, and broke the head into flowerettes

bjane1's Review

March 27, 2013
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!

gloria1234's Review

January 10, 2013
This recipe is AWESOME. Anyone who likes roasted vegetables will love this jewel.. I planned on having it for several meals and ate all of it within one day!

stephd's Review

December 15, 2011
Not a big fan of cauliflower, but eat it for the variety. This was delicious! Would definately make again.

dmloss's Review

November 27, 2011
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.

rstarrlemaitre's Review

November 10, 2011
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.

Becky54's Review

October 09, 2011
I didn't even have any onions on hand and it was still very good. Dijon adds a nice flavor.

EllenDeller's Review

June 17, 2011
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.

SuzanneM's Review

November 07, 2010
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.