Roasted Whole Cauliflower

I know that cauliflower is a fall and winter vegetable, but let’s make this once before the spring really hits and I’m cooking asparagus and peas every day.

This was a recommendation from my Dad and it’s quite good. I also like the variations suggested. Looking forward to trying them all!

First thing to do: get a cauliflower.

Cauliflower.

Cauliflower.

Second thing to do: find a pot that the entire cauliflower, plus a steaming basket, will fit into.

Find the right-sized pot.

Find the right-sized pot.

While the cauliflower is steaming, get the sauce made.

Add Parmesan to the mayonnaise, Dijon mustard and pepper.

Add Parmesan to the mayonnaise, Dijon mustard and pepper.

Mix the mayo-sauce together.

Stir it all together.

Stir it all together.

Partially cooked cauliflower.

Steamed cauliflower, still intact!

Steamed cauliflower, still intact!

Coat the cauliflower with the sauce. Hope that there is enough – there are lots of nooks that need to be filled.

Slathered with "mayo sauce".

Slathered with “mayo sauce”.

After 20 minutes:

Twenty minutes later.

Twenty minutes later.

Roasted Whole Cauliflower.

Roasted Whole Cauliflower.

Roasted Whole Cauliflower.

Here’s the story:
http://www.chatelaine.com/recipes/how-to-roast-a-whole-cauliflower/

How to roast a whole cauliflower with four ingredients

This warming side dish is a simple way to get the whole family eating the giant heads of fresh cauliflower that are in season right now.

The idea for this curiously different cauliflower preparation comes by way of the good cooks of Dymond Lake Lodge near Churchill, Man., where I tried it for the first time after walking on sea ice for a lovely far north afternoon — before building an igloo in the dead of winter (or what I like to call “a fun Saturday”.)

This warming side dish is a simple way to get the whole family eating the giant heads of fresh cauliflower that are in season right now.

To make my take on this four-ingredient weekday wonder you’ll need:

1 large head cauliflower
1/2 cup freshly grated Parmesan
about 1/3 cup mayonnaise
1 Tbsp. Dijon mustard
lots of freshly cracked black pepper

Once you’ve removed all the leaves and rough stem from the head of cauliflower (being careful so that it remains intact), preheat the oven to 350°F, then steam or microwave the cauliflower until it’s quite al dente (the time will depend greatly on the size of your cauliflower, but let’s say five to eight minutes.) In a small bowl, mix Parmesan with mayonnaise, Dijon mustard and pepper. Place partially cooked cauliflower on a baking sheet then slather the mayo sauce all over the head. Bake until golden brown and very tender, about 20 minutes. Then serve it up and let the family spoon away at it. It truly is an oddly addictive dish.

Three ways to switch it up:

Curry twist: Remove Dijon, add 2 tsp curry powder to the mix.
Provencal punch: Add 2 tsp Herbs de Provence to the mix.
Mideast mix-up: Remove Dijon, add 2 tsp za’atar to the mix.

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