First off, whole roasted cauliflower is EXTREMELY low maintenance. The cauliflower itself really doesn’t require much preparation at all and once it’s in the oven, it won’t really need you to attend to it much, except maybe to check for doneness after a little while and then switch the oven to broil once it’s done to your liking. Not what I would call complicated!
  • 1 medium head cauliflower
  • ¼ cup (60ml) extra-virgin olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp dried oregano
  • 1 tsp dried chives
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (I use Himalayan salt)
  • ½ tsp ground black pepper
  • ½ tsp chili pepper flakes
  1. Preheat the oven to 400°F
  2. Trim the outer leaves off the cauliflower and cut the stem flush with the rest of the head so it can sit straight and then place the cauliflower in a 4½ quart Dutch oven; check the lid for proper fitting and trim the base of the cauliflower if necessary.
  3. Combine the rest of the ingredients in a glass measuring cup and mix well with a fork until well combined.
  4. Pour that mixture over the cauliflower and rub it all over the cauliflower with your fingertips until it's completely coated.
  5. Put the lid on and pop in the oven for about 35 minutes, or until tender.
  6. Take the lid off, set the oven to broil and place the cauliflower under the broiler for 5 minutes minutes, or until it gets beautifully golden brown.
  7. Carefully transfer the cooked cauliflower to a plate, garnish with a handful of fresh chopped parsley and a dribble of extra-virgin olive oil if desired, and serve without delay.