Here’s a quick one for you today-
This dish was inspired by a Christmas gift, country-style mustard from Holland.
It was not intended for the blog.
But when I posted to Instagram you wanted the recipe.
So, I made it again!
It’s dead simple. Only a few ingredients. And 30 minutes in the oven, not even.
Remove the large stem from the base of the cauliflower. Run your knife around the center core working in a circular motion; pull it out. The cauliflower will easily break into florets. Cut any large florets in half or into quarters.
Slice a red onion into wedges.
For the mustard, you don’t need to source condiments from Holland (and curse me out in the process). Any country-style mustard will do. If you’re not familiar, country-style is a cross between whole grain and Dijon mustard. It contains a vinegar, spices and sometimes a hint of garlic. You can easily find it at any grocery store.
Toss the veggies with mustard, olive oil and scatter with thyme sprigs.
Bake @425 F for 25-30 minutes or until golden. Do this in the top third of your oven for best caramelization.
The flavor is everything you’d expect from a good roast; nutty, sweet, toasty, sticky, earthy with a slight tang from the mustard. Your kitchen will smell insane. Serve as a side dish (goes great with steak) or as a vegetarian main course with leafy arugula.
And that’s it.
After thought: drizzle a quick mustard vinaigrette over the top for extra flavor. I didn’t do this the first time, only the second time around.
Either way is delicious!Print
- 1 medium cauliflower
- 1 large red onion
- 2 tbsp. country-style mustard
- 3 tbsp. olive oil
- salt + pepper, to taste
- 6–8 thyme sprigs
- 1 tsp. country-style mustard
- 1 tbsp. fresh lemon juice
- 1/4 c. olive oil
- salt + pepper, to taste
- Preheat the oven to 425 F. Grab a rimmed baking sheet.
- To prepare the cauliflower, remove the large stem at the base. Run your knife around around the center core, cutting in a circular motion; pull it out. The cauliflower will easily break into florets. Cut any large florets in half, or into quarters.
- Slice the onion in half lengthwise. Remove and discard the paper skins. Cut each half into 5 wedges.
- In a large bowl, add the mustard and olive oil. Whisk well to combine.
- Add the cauliflower florets and onions to the bowl. Toss gently to make sure everything is coated.
- Spread out onto a rimmed baking sheet. Season with salt and pepper to taste.
- Strip some of the leaves from the thyme springs and scatter over the top. Add the rest of the sprigs.
- Roast in the the top third of the oven for about 25-30 minutes or until golden and caramelized.
- Meanwhile, make the vinaigrette. Add the mustard and lemon juice to a bowl. Slowly stream in the olive oil and whisk to emulsify. Season, and set aside until ready to use.
- At this point, your kitchen should smell wonderfully fragrant. Check the cauliflower; is it golden? If so, remove it from the oven.
- Arrange onto a serving platter and drizzle with vinaigrette, if desired.