Steamed and Roasted Whole Cauliflower

Servings

Serving size

1/4 cauliflower

COOKING TIME

30 Minutes

This recipe requires that Dukkah be made first. Leftovers will keep in the refrigerator for 4-5 days.

Ingredients

3 Tbsp Dijon mustard

2 clove Garlic, raw (minced)

2 tsp. Honey

1 tsp. Smoked paprika

1/2 tsp. Salt

2 Tbsp. Olive oil

1 medium head Cauliflower, raw (about 1 1/2 pounds, leaves still attached)

2 Tbsp

2 Tbsp. Fresh parsley (chopped)

Instructions

Gather all ingredients and equipment.

In a small bowl, combine mustard, garlic, honey, smoked paprika, salt and oil. Mix until well combined. Set aside.

Place cauliflower in steamer basket.

Heat about 2 inches water in the bottom of a pot large enough to accommodate the whole head of cauliflower and still be able to put the lid on the pot. Place the whole cauliflower in the steamer basket, carefully lower it into steamer, and cook, covered, for about 12-14 minutes, or until a paring knife meets no resistance when inserted and the cauliflower is no longer bright white.

Once done, carefully remove cauliflower from pot and steamer basket. Let cool 10 minutes.

Place cauliflower on a parchment or silicon mat lined sheet pan. Then brush with the mustard sauce.

Roast in preheated oven for 15 minutes or until golden brown and even some charred bits are forming.

Place on a serving platter, dust with dukkah until covered and sprinkle with parsley.

Cut into four wedges, serve, and enjoy!

Leftovers will keep in the refrigerator for 4-5 days