As I tend to hear from my friends, “your food looks so amazing, but it’s too complicated”…or, “it takes too long.” But, did you know I’m really just a normal human like you? During the week, I don’t have time for 3 hours meals, or finding 30 minutes just to gather a laundry list of ingredients. This is a weeknight favorite side dish. Since it does take some time to roast, go ahead and make it first. Then, focus on preparing whatever main item, and other sides, you want to serve alongside this delicious roasted cauliflower. Inside scoop: this is also how I got my girls to start loving Dijon mustard.
Dijon-roasted Cauliflower
1 head of cauliflower, cored and broken into large florets
2 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
1 garlic clove, pressed or minced
Preheat the oven to 400 degrees.
In a large bowl, whisk together the mustard, evoo, and garlic.
Thoroughly toss the cauliflower into the dressing.
Line a baking sheet with aluminum foil and toss on the dressed cauliflower, spreading it out all across the baking sheet.
Season with some sea salt and freshly cracked black pepper. Bake in the oven for about 40 minutes and serve.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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