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Mustard roasted whole cauliflower

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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

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
  • 2 tsp dried oregano
  • 1 tsp dried dill
  • 1 garlic minced
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp chilli pepper flakes

Method
 

  1. Preheat the oven to 180°C.
  2. Trim the outer leaves off the cauliflower and cover the base of a deep casserole dish with them.
  3. Place the cauliflower in the middle. ( First you might need to cut the stem flush with the head).
  4. Cut the carrots into big chunks and scatter these around the cauliflower. Pour 1/2 glass water (or white wine) around the leaves.
  5. 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.
  6. Put the lid on and roast for about 45 minutes, or until tender.
  7. Take the lid off, and cook for another 15 minutes or until it’s golden brown.
  8. Carefully transfer the cauliflower, carrots and leaves to a plate, garnish with a handful of fresh herbs of your choice.