If you haven’t tried whole roasting a cauliflower yet, you are missing out! This whole roasted cauliflower with feta and honey looks so impressive yet is so easy to make.
Cruciferous vegetables contain glucosinolates, a compound that has anticancer properties. We recommend aiming to include at least one cruciferous vegetable in your diet per day. Some of our favorites include cauliflower, broccoli, kale, cabbage, brussels sprouts and bok choy.
Whole Roasted Cauliflower with Feta and Honey
- 1 large head cauliflower
- 4 garlic cloves cut into slivers
- 2 Tbsp olive oil
- 4 Tbsp Dijon mustard
- 2 tsp Greek honey
- 1 Tbsp balsamic vinegar
- Salt and black pepper to taste
- 1/2 cup fresh parsley leaves chopped
- 1/2 cup Greek feta crumbled
- 4 to 8 lemon wedges for serving
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Remove the leaves from the cauliflower. Cut the stem so it is level with the bottom of the head and is able to sit upright on the baking sheet.
- Turn the cauliflower upside down and gently stuff the garlic slivers between the florets all around the head.
- In a small bowl, whisk together the olive oil, honey, vinegar and half of the Dijon mustard. Add salt and black pepper to taste.
- Sit the cauliflower upright on the baking sheet and brush the entire surface with the olive oil mixture. Roast the cauliflower until dark golden brown and tender, about 35-40 minutes depending on the size of your cauliflower.
- Combine parsley and feta in a small bowl. After the cauliflower has cooked through, remove the head and brush the remaining 2 Tbsp of mustard on the surface. Rub with feta and parsley mixture and roast for 5 more minutes until feta melts.
- Serve hot with lemon wedges.Enjoy!