A mixture of olive oil, mustard, balsamic vinegar, honey and garlic is slathered onto a head of cauliflower before roasting. The cauliflower then gets a finishing swipe of mustard and a coating of feta and parsley before roasting for a few minutes more to soften the feta. The cauliflower is simply cut into wedges for serving.
Ingredients
• INGREDIENTS½ cup extra-virgin olive oil
• 4 tablespoons Dijon mustard, divided
• 1 tablespoon balsamic vinegar
• 2 teaspoons keto honey
• 2 medium garlic cloves, finely grated
• Kosher salt and ground black pepper
• 2 pound head cauliflower, trimmed
• 2 ounces feta cheese, crumbled (½ cup)
• ¼ cup finely chopped fresh flat-leaf parsley
• Lemon wedges, to serve
•
Method
DIRECTIONS
Heat the oven to 450°F with a rack in the middle position.
Line a rimmed baking sheet with foil or kitchen parchment.
In a small bowl, whisk until creamy the oil, 2½ tablespoons of mustard, the vinegar, honey, garlic, ½ teaspoon salt and ¼ teaspoon pepper.
Measure ¼ cup of the mixture into a small bowl and set aside.
Place the cauliflower on the prepared baking sheet and brush the surface with the remaining oil-mustard mixture.
Roast until deeply browned and a skewer inserted all the way through the head and into the core meets just a little resistance, 40 to 55 minutes.
While the cauliflower roasts, in a small bowl, toss together the feta and parsley.
When the cauliflower is ready, remove the baking sheet from the oven and let cool 10 minutes to make stuffing the feta into it easier.
Brush the remaining 1½ tablespoons mustard over the surface, then stuff the feta-parsley mixture into the gaps between the florets. Rub any leftover bits over the surface area. Can make ahead to this point and let sit at room temp until ready for final warming to melt the feta mixture.
Return to the oven and continue to roast until the feta begins to melt, 5 to 8 minutes (longer if cauliflower is at room temp).
Using a wide metal spatula, transfer the cauliflower to a cutting board, then cut the head into 4-5 wedges.
Serve with lemon wedges and the reserved oil-mustard mixture.
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