Roasted Italian Cauliflower
I love roasted cauliflower with olive oil, salt and pepper, but sometimes I’m in the mood for something a little more. This recipe from Peace, Love and Low Carb fits the bill and the cauliflower comes out crunchy and delicious, almost tasting like pizza. I’ve renamed the recipe because you can leave out the parmesan cheese if you are going strict paleo. If you tolerate a little dairy, the parmesan cheese adds great flavor. I used a hard, Parmigiano Reggiano and grated it myself.
1 large head cauliflower, washed, trimed, and cut into florets
¼ Cup Dijon mustard
¼ Cup Paleo Mayo
¼ Cup Parmesan Cheese – Grated (optional…omit if going strict paleo)
½ tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. dried thyme
¼ tsp. Italian seasoning
¼ tsp. Oregano
¼ tsp. sea salt
Preheat oven to 400° Line a baking sheet with parchment paper. In a large mixing bowl, combine Dijon, mayonnaise, Parmesan cheese garlic powder, onion powder, thyme, Italian seasoning, oregano and sea salt. Mix until all ingredients are well incorporated. Add cauliflower florets to bowl and toss in Dijon mixture until all pieces are evenly coated. Spread cauliflower in a single layer on the parchment paper. Bake on middle rack for 45 minutes.
Serve immediately. Makes a great side dish with almost any meat. Enjoy!