Hosting a big dinner for family and friends requires organization. Timing is everything especially if you have a roast in the oven and juggling a few side dishes. The key is getting the right ingredients. Yes, it’s makes a difference.
In this case, we’ve used Maison Orphée – a Quebec based producer of finer ingredients. Their olive oils are cold pressed to preserve natural flavours and to give optimum nutritional value. Their new line of convenient mustards are 100% made in Canada with Canadian mustard seeds and without GMOs or preservatives.
This recipe was inspired by my love for Mexican street corn — only with cauliflower!
MUSTARD & PARMESAN WHOLE ROASTED CAULIFLOWER
- 1 large whole cauliflower head
- 1 clove garlic, finely chopped
- 1/4 cup Maison Orphée Olive Oil Balanced
- 3 tbsp Maison Orphée Dijon Mustard
- salt and pepper
- 1/4 cup fresh grated Parmesan cheese (or Mexican style Cotija cheese crumbled)
- lime wedges
Preheat oven to 450F. Line baking sheet with foil.
Remove leaves from cauliflower head. Cut stem off so the entire cauliflower sits evenly on baking sheet.
In a small bowl, whisk together garlic, olive oil, Dijon Mustard, salt and pepper. Brush mixture all over cauliflower. Reserve about a tablespoon of the mixture for finishing. Bake in oven for 50 minutes to an hour.
Remove from oven and brush with remaining mixture. Sprinkle cheese over top and add a light squeeze of lime. Salt and pepper to taste.
Serve cut up into pieces or leave whole and invite guests to slice out their own portions. Leave a bottle of hot sauce for your dinner guests as an option.
Find out more about the line of Maison Orphée products here.