Dijon-Roasted Cauliflower

Use this roasted cauliflower to garnish Steven Satterfield's Silky Cauliflower Soup.

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  • Total Time:
  • Servings: 8 garnish servings

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  • 3 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • One 2-pound head of cauliflower, cut into 1-inch florets

How to make this recipe

  1. Preheat the oven to 400°. In a bowl, whisk the mustard, oil and garlic; season with salt and pepper. Toss in the cauliflower; spread on a baking sheet. Roast for 30 minutes. Serve.

Contributed By Photo © John Kernick Published March 2011

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