Prep 10 mins
Cook 30 mins
This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried!
- 1 large head cauliflower, cut into florets
- 9.85 ml Dijon mustard (or more to taste)
- 4 garlic cloves, crushed
- 2 lemons, juice of
- 4.92 ml salt
- 14.79 ml extra virgin olive oil
- 14.79-29.58 ml fresh dill, chopped
- fresh ground black pepper
- Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
- Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
- Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.
I omitted the mustard (allergy), and this turned out so well. My husband said it was the best cauliflower he'd ever eaten. Really tangy, and it tasted like it was grilled on the bbq. Great recipe!
I have never been a big fan of cauliflower, but this recipe gives it a lovely sweet and tangy flavor. It's really good! And really easy to make, although you have to watch how long you cook it. Some of my florets got a wee bit burned, but they were good anyway!
I hadn't had cauliflower done this way before, and am very pleased with the outcome. The addition of fresh dill was amazing. I do believe I may have overdone it a bit with the mustard, but that's a personal thing anyway. The cauliflower cooked up quickly, but you have to keep an eye that the garlic doesn't burn and turn bitter. I think I just might add a touch of parmesan next time, just before serving. Thanks for a great recipe.