Have we met?

Sadly, it’s been awhile.

The tightness of my pants can attest to that…

Looks like it’s time I get reacquainted with this lovely head of cauliflower. Mmmm…

Chop chop.

I haven’t [completely] lost it and gone to eating just raw veggies. Keep reading…

I love mustard. Ketchup, not so much.

This is a great [healthy] vegetable dish that can be served as a side or lunch and add grilled chicken or shrimp for protein!

Ready. Set. Tightness be gone!

If your allergic [or sensitive] to gluten, be sure to check the label of your mustard.

[Photographed by Lisa Thiele | With Style and Grace]

Dijon Roasted Cauliflower with Capers

[Inspired by Food & Wine]

PRINT Recipe

Ingredients

• 2 heads (about 2 pounds) cauliflower, cut into 1-inch florets
• 3 tablespoons [gluten-free] Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 clove of garlic, minced
• 2 tablespoons capers – you can omit if you’re not a fan
• salt + pepper

Directions

Preheat the oven to 400 degrees F.

In a large bowl, mix together mustard, olive oil, garlic and capers – season with salt + pepper. Add in the cauliflower florets and toss to coat. On a baking sheet, spread the cauliflower out and roast for about 30 minutes.

Serve and Enjoy!

*Gluten-free *Dairy-free