Whole Roasted Cauliflower with Creamy Dijon Sauce
For the Cauliflower
- 1 whole cauliflower head
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Sauce
- 3/4 cup cream, heavy
- 2 tablespoons coarse ground Dijon mustard
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 tablespoon dried or fresh chopped chives
- 2 tablespoons butter, unsalted
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
For the Cauliflower: Preheat oven to 375º F. Wash cauliflower head and pat dry. Trim away leaves and thick woody part of stem, being careful to leave the head of cauliflower intact.
Drizzle olive oil over the entire head of cauliflower (top, sides, and bottom) and rub it with your hands to fully coat. Sprinkle with salt and pepper.
Place in baking dish or cast iron pan and cover tightly with foil.
Bake covered for 30 minutes. Uncover and bake for another 45 minutes or until fork tender.
For the Sauce: Start this when cauliflower is almost done cooking; it doesn't take long to make. In a small saucepan over medium heat, whisk together cream, Dijon mustard, flour, chives, and salt. Heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and whisk in butter until melted.
Pour sauce over the entire cauliflower or over slices immediately prior to serving.
Note: You may use half & half instead of cream in the sauce if desired.