With an extra kick from the spicy mustard, this cauliflower is a fresh take on your favorite crispy roasted vegetables. Just mix everything in one bowl, toss in the oven, and you’re done!
Recently, many people have asked me what I like to cook. It shouldn’t be surprising that so many of my conversations are about food (something my family never lets me live down), but it made me realize that I’m in a bit of a rut.
Every week, without fail, at least 2 pans full of vegetables are tossed with olive oil, salt, pepper, and garlic powder. Placed into the oven at about 400°F and left alone until I remember to check on them again. Generally this leaves me with a couple of jars of burnt and crispy roasted vegetables.
If it ain’t broke, don’t fix it, right?
Sometimes. I’m all for discovering what you enjoy eating and what your body can tolerate. It removes any anxieties about food, and simply throwing a couple of pans into an oven is one of the easiest ways to meal prep. Add these together for a stress-free week of meals.
That being said, there’s also so much to gain from experimenting. Parents and teachers teach us not to play with our food, but it’s a lesson that stifles creativity. If, as children, we were allowed more freedom during mealtimes to make our own combinations and creations, I think that more of us would grow into adults who truly appreciate the foods we eat. Maybe it would even cause more people to develop healthier habits, since they wouldn’t be dependent on mass producers for interesting food choices.
While you ponder that tidbit, I’ll munch on this cauliflower.
Don’t bother asking, because I can see the question written all over your face. Yes, it’s still roasted. Can’t be totally reinventing the wheel, you know. The flavor is a new combination, though, and a more than welcome break from my standard salt/pepper/garlic or even the abundance of turmeric that’s been finding its way into my food. (The yellow stains on all of our pans constantly reminds me how much I use the spice.)
Using spicy brown mustard helps thicken the sauce, as well as guarantees an extra kick to the cauliflower. None of that ‘tasteless white broccoli’ that some of my friends refuse to let me forget I cooked one time.
Scout’s honor, I’ve improved significantly since then.
This dish takes only 30 minutes from start to finish (and just 5 minutes of that requires your attention). One bowl, 6 basic ingredients. Serve them hot or cold.
Cauliflower power right there.
Plan to make this? Had it already? Got questions or comments? If you’re thinking it, I want to hear it! Leave feedback below or tag @lensesandlentils on Instagram to share!
- 1 head cauliflower
- ¼ cup extra virgin olive oil
- 2 tbsp spicy brown mustard
- 1 tbsp balsamic vinegar
- ½ tsp garlic powder
- ¼ tsp sea salt
- Preheat oven to 400°F. Chop cauliflower into florets and spread on a lined baking sheet.
- In a small bowl, mix together remaining ingredients. Adjust seasoning to taste.
- Pour over cauliflower, making sure everything is coated evenly.
- Roast for 25 minutes, or until brown at the edges and crispy.
- Store in refrigerator for 1 week.