This recipe is our take on roasting whole cauliflower that will have everyone asking for more.


Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil and spray with a high heat non-stick baking spray.

Remove the leaves from the cauliflower, and then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet.

Whisk together the Fresh Harvest Tuscan Olive Oil & Traditional Balsamic, 3 tablespoons mustard, and a few grinds of black pepper in a small bowl. The consistency should be thick and creamy. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with two-thirds of the vinaigrette (reserving a third for a later coat).

Roast the cauliflower for 45 minutes. Mix the Parmesan cheese with the remaining vinaigrette and brush on the top of the cauliflower. Roast another 15-20 minutes until well browned and tender (a long skewer inserted in the center of the cauliflower should pass through easily). Let it rest for a few minutes before serving.

Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra cheese. You can do many variations with this recipe, including Oil or Balsamic substitutions, or adding fresh herbs before serving such as chopped Basil, Parsley, etc.

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