Ingredients
Cauliflower
- 1 medium cauliflower
- 1 large red onion
- 2 tbsp. country-style mustard
- 3 tbsp. olive oil
- salt + pepper, to taste
- 6–8 thyme sprigs
Vinaigrette (optional)
- 1 tsp. country-style mustard
- 1 tbsp. fresh lemon juice
- 1/4 c. olive oil
- salt + pepper, to taste
Instructions
- 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.