Roasted Whole Cauliflower with Feta
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.
Servings: 4
Ingredients
- ½ cup extra-virgin olive oil
- 4 tablespoons dijon mustard divided
- 1 tablespoon balsamic vinegar
- 2 teaspoons 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
Instructions
- 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. Brush the remaining 1½ tablespoons mustard over the surface, then pat on the feta-parsley mixture, pressing so that it adheres. Return to the oven and continue to roast until the feta begins to melt, 5 to 8 minutes.
- Using a wide metal spatula, transfer the cauliflower to a cutting board, then cut the head into 4 wedges. Serve with lemon wedges and the reserved oil-mustard mixture.
