Oven Roasted Mustard Cauliflower

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Oven Roasted Mustard Cauliflower

These roasty, toasty bites of cauliflower are super easy to make and only kind of easy to not hoard for yourself.

Active Time: 10 minutes

Total Time: 1 hour 15 minutes

Servings: 4


  • 2 large heads cauliflower
  • 1/4 cup olive oil
  • 4 tablespoons Plochman’s Tequila Mustard 
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh parsley leaves, roughly chopped
  • 1/4 cup shredded Parmesan


  1. Position an oven rack in the bottom of the oven and preheat to 450ºF. Line a baking sheet with parchment paper.
  2. Trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet.
  3. Whisk together the oil, 3 tablespoons of Tequila mustard, salt and a few grinds of black pepper in a small bowl.
  4. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
  5. Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
  6. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt and any extra Parmesan mixture.