Cauliflower with its mild flavor and changeable texture has been proclaimed the start of 2014. This crucifer can be cooked every which way and pairs with just about anything.
Cooked in the oven, cauliflower taste nutty and sweet. With its mustard glaze, this recipe for roasted cauliflower make an elegant side dish.
When buying cauliflower, look for compact heads that feel heavy.
Store in the refrigerator and keep the cauliflower wrapped in plastic.
Before using, remove any leaves.
- 1 medium head cauliflower (about 2 lb.)
- Kosher salt and freshly ground black pepper
- 2 Tablespoons Dijon mustard
- 1-1/2 tsp. chopped fresh thyme
- ½ cup pine nuts, toasted
- Position a rack in the center of the oven and heat the oven to 400°F. Line a large baking sheet with parchment.
- Trim the stem end of the cauliflower and remove the leaves. With a paring knife, carefully cut out 1-1/2 inches of the core, keeping the head intact. Season the cauliflower generously all over with salt and pepper, transfer to the baking sheet, and cover tightly with aluminum foil. Roast until partially cooked and a small knife inserted in the stem end meets with slight resistance, 30 to 35 minutes. Remove the foil and let the cauliflower cool for 5 minutes.
- Combine the mustard and thyme. Spread the mustard mixture onto the cauliflower, coating it all over. Roast, rotating the pan occasionally, until the cauliflower is evenly browned and tender throughout when pierced with a fork, 20 to 25 minutes more.
- Cut the cauliflower into pieces and sprinkle the pine nuts over it.