Popular Conditions & Diets
Ingredients
9
Time
1h 30m
Serves
4
Recipe by Fran Allen
Ingredients
9
Time
1h 30m
Serves
4
Side
Dinner
Vegan
1 head
Cauliflower
approx. 2 lbs
3/4 cup
Extra-Virgin Olive Oil
1/4 cup
Dijon Mustard
1 Tbsp
Apple Cider Vinegar
1 tsp
Garlic Powder
1 tsp
Onion Powder
1/2 tsp
Black Pepper
1 tsp
Fresh Thyme
approx. 2 sprigs
2 tsp
Sea Salt
1
Preheat the oven to 375°F and place a rack in the middle position. Trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem but be careful to keep the head intact. Rinse and pat dry the cauliflower and set aside.
2
Combine the olive oil with the dijon mustard, apple cider vinegar, garlic powder, onion powder, black pepper and thyme. With your hands, rub half of the marinade on the cauliflower (both top and bottom) until it is well coated. Season both sides of the cauliflower liberally with salt.
3
Place the cauliflower florets-side up on a cast iron skillet, and cover tightly with aluminum foil. Put the skillet on the middle rack in the oven. Cook for 30 minutes, covered.
4
Remove the foil from the skillet, and roast for an additional hour in the oven. Once the cauliflower is golden brown on the outside and tender on the inside, take it out of the oven. A knife should slide in and out without any resistance.
5
Transfer the cauliflower head to a platter and serve right away. Carve and serve with the remaining reserved marinade on top.
6
Store any leftovers in the fridge for up to five days.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
