Mustard & Thyme Whole Roasted Cauliflower

I love this twist on the traditional whole roasted cauliflower. Instead of opting for familiar favourites like tahini and chimichurri we've added mustard, thyme and garlic to inspire more of a British roast vibe. I love this for a cozy weeknight meal or as a vegetable show-stopper at a holiday table.

Instructions

1. 1

   Preheat the oven to 375°F and place a rack in the middle position. Trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem but be careful to keep the head intact. Rinse and pat dry the cauliflower and set aside.

2. 2

   Combine the olive oil with the dijon mustard, apple cider vinegar, garlic powder, onion powder, black pepper and thyme. With your hands, rub half of the marinade on the cauliflower (both top and bottom) until it is well coated. Season both sides of the cauliflower liberally with salt.

3. 3

   Place the cauliflower florets-side up on a cast iron skillet, and cover tightly with aluminum foil. Put the skillet on the middle rack in the oven. Cook for 30 minutes, covered.

4. 4

   Remove the foil from the skillet, and roast for an additional hour in the oven. Once the cauliflower is golden brown on the outside and tender on the inside, take it out of the oven. A knife should slide in and out without any resistance.

5. 5

   Transfer the cauliflower head to a platter and serve right away. Carve and serve with the remaining reserved marinade on top.

6. 6

   Store any leftovers in the fridge for up to five days.