Parmesan Roasted Cauliflower

This dish is a healthy take on my mom’s cheesy cauliflower and is so simple it basically cooks itself — the waiting is the hardest part. But after that, my favorite way to enjoy this is with a fork, eating straight from the head. The cauliflower becomes so tender you won’t need a knife.

Let us know if you make the Parmesan Roasted Cauliflower by tagging @brandichang or leaving a comment below — we love to hear from you!

INGREDIENTS

Makes 1 whole cauliflower

1 large head cauliflower
1 - 2 tablespoons garlic powder
2 tablespoons Dijon mustard
2 tablespoons olive oil
Pinch of sea salt
Freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan cheese
Roasted hazelnuts, for garnish
Lemon wedges, for serving

INSTRUCTIONS

Preheat the oven to 350 F. Line a baking sheet with aluminum foil.

Remove the leaves from the cauliflower, then trim the bottom of the head so that the cauliflower sits flat on the baking sheet. Place the cauliflower onto the prepared baking sheet and dust with garlic powder.

In a small bowl, whisk together the mustard, oil, salt, and black pepper to taste. Using a brush or your hands, coat the entire outside and inside of the cauliflower with most of the mustard-oil mixture. You will use the remaining mixture later.

Roast the cauliflower until tender, about 50 minutes to 1 hour. Remove and let rest for a few minutes.

Meanwhile, in a small bowl, combine the parsley and Parmesan cheese. Cover the outside of the roasted cauliflower head with the remaining mustard- oil mixture and generously sprinkle with Parmesan mixture.

Place the cauliflower back into the oven and broil for 2-3 minutes to melt the cheese, careful not to burn.

Serve whole or cut the cauliflower into thick wedges. Garnish with crushed roasted hazelnuts, and serve warm with lemon wedges and any remaining Parmesan mixture.

Photo: Jenna Peffley