Mustard Roasted Cauliflower

• 1 head Cauliflower
• 1/4 cups Olive Oil
• 3 Tablespoons Dijon Mustard
• 1 Tablespoon Grated Parmesan Cheese
• 1 Tablespoon Chopped Parsley
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Garlic Powder
• 2 Tablespoons Seasoned Breadcrumbs

1. Preheat the oven to 400 F.
2. Trim the leaves and stem off the cauliflower so it stands up relatively straight. Wrap in aluminum foil and bake for 30 minutes. Remove cauliflower from the foil and allow to cool for 15 minutes but keep the oven on.
3. In a bowl, whisk together the olive oil, mustard, Parmesan cheese, parsley, pepper and garlic powder. It will probably resemble a slightly thick paste. Place the cauliflower on a sheet pan lined with parchment paper and rub the mixture all over the surface. Sprinkle on the breadcrumbs and return to the oven for another 30 minutes or until the breadcrumbs are golden brown.
4. Note I did not find that any additional salt was needed since the mustard, cheese and breadcrumbs were all salty. If you use unseasoned breadcrumbs, you may need to sprinkle on a bit of salt to taste.

cauliflower, ubc, dijon mustard, parmesan cheese, parsley, black pepper, garlic, breadcrumbs

Taken from tastykitchen.com/recipes/sidedishes/mustard-roasted-cauliflower/ (may not work)