We are still going with our Veggie-fest/ Ultimate Vegan Thanksgiving and there are a bunch of recipes left to go! I am super excited to share this particular recipe because it is so unusual and SO delicious! It also happens to be so insanely EASY! It literally takes about 5 minutes to prep and then you can just pop it in the oven while you do other stuff- so it really couldn’t be better for entertaining.
Balsamic Maple Mustard Whole Roasted Cauliflower is actually a dish that Pete makes for us quite often. Well, he actually likes to add feta cheese and honey to it, but he always makes me a cheese-free version, and I am a really big fan. I tweaked a few things and here you are- a wonderful dish! Maybe you want to give this recipe a whirl this weekend and see what you think or save it for any easy weeknight dinner. It makes a very filling Veggie entrée or is an awesome side with Salmon or chicken!
- 1 large whole cauliflower
- Glaze:
- 2 cloves minced garlic
- 3 tablespoons Dijon mustard
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Kosher salt
- ½ cup white wine
- 1 tablespoon of minced parsley
- 2 tablespoons pomegranate seeds
- Preheat the oven to 400 degrees.
- In a small bowl, whisk together the garlic, mustard, vinegar, oil and maple syrup. Season to taste with kosher salt.
- Place the cauliflower head in a baking dish and brush the cauliflower with the sauce until there is an even and as thick as possible a layer over the entire cauliflower. Sprinkle the cauliflower with salt and then roast the cauliflower for 50 minutes. In the last 10 minutes, I add the wine to the dish so that it turns the browned bits in the pan into a sauce.
- When the cauliflower is finished, gently move to a serving dish. Brush with the wine sauce if desired and sprinkle the cauliflower with some minced parsley and a sprinkle of pomegranate seeds.
- Serve whole, and you can slice into wedges or chunks when serving.
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There is a restaurant near us that serves a whole roasted head of cauliflower and it is so caramelized with a million little browned bits and this fantastic tahini sauce and crispy onion strings, so great! Can’t wait to try this recipe, love that there is a kind of sweet and savory thing going on. This will happen way before thanksgiving, it looks irresistible!
When Pete makes it with feta, does he put it on before baking or after?
Hi Susan! He puts in on in the last 10 minutes
The flavour of this was good – sweet, but our small cauliflower wasn’t soft in the 50 minutes of cooking time. For those of us who like a nice soft slice of cauliflower it’ll like take another 15 minutes or so to get to that texture 🙂