Mustard roasted whole cauliflower
Background
I don’t find being a semi-vegan or flexitarian difficult at all, but I do miss a nice Sunday roast. I’ve discovered that many vegetables can be roasted as whole and carved like a joint. This Mustard roasted whole cauliflower is a perfect example - it’s yummy, healthy, vegan and super easy to make! I served it with mashed potatoes.
Ingredients
- 1 medium head cauliflower
- 2 medium carrots
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp Dijon mustard
- Juice and grated zest of 1 lemon
- 2tsp dried oregano
- 1 tsp dried dill
- 1 garlic, minced
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp chilli pepper flakes
Instructions
- Preheat the oven to 180°C.
- Trim the outer leaves off the cauliflower and cover the base of a deep casserole dish with them.
- Place the cauliflower in the middle. ( First you might need to cut the stem flush with the head).
- Cut the carrots into big chunks and scatter these around the cauliflower. Pour 1/2 glass water (or white wine) around the leaves.
- Combine the rest of the ingredients in a cup, then pour and rub/brush it all over the cauliflower until it's completely coated. Cover the carrots too.
- Put the lid on and roast for about 45 minutes, or until tender.
- Take the lid off, and cook for another 15 minutes or until it’s golden brown.
- Carefully transfer the cauliflower, carrots and leaves to a plate, garnish with a handful of fresh herbs of your choice.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Roast - Supper
- Cuisines: - French
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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