Dijon mustard roasted cauliflower is an easy vegan side dish made with just 5 ingredients, plus salt and pepper. Coated with mustard, garlic, and olive oil, the florets roast until tender with lightly browned edges. A sprinkle of fresh dill adds the finishing touch.
If you enjoy the tangy flavor of my Dijon mustard salad dressing, you'll love this recipe, too. Serve it with pasta, rice, or your favorite main dish.
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I've made this cauliflower recipe quite a few times for myself and for others. It's absolutely scrumptious.
- Anna
Ingredients
- Dijon mustard (or stone-ground mustard)
- Olive oil
- Fresh garlic
- Cauliflower (use fresh, not frozen, for this recipe)
- Fresh dill (can omit or use fresh parsley instead)
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make mustard roasted cauliflower
- In a large mixing bowl, combine the Dijon mustard, olive oil, garlic, salt, and pepper. Add the cauliflower florets and toss until evenly coated.
- Spread the cauliflower out in a single layer on a baking sheet.
- Roast in the oven until the cauliflower is tender and lightly browned.
- Transfer the cauliflower to a shallow serving bowl or plate and garnish with fresh dill.
The recipe card also includes an air fryer option.
Serving suggestions
Serve this mustard roasted cauliflower with lemon artichoke pasta for an easy weeknight dinner.
It's also delicious alongside lentil meatloaf muffins when you're in the mood for a comforting meal.
Leftovers make a nice addition to grain bowls and salads, or you can enjoy them cold as a snack.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Dijon Mustard Roasted Cauliflower
Ingredients
- 3 Tablespoons Dijon mustard
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 head cauliflower, (about 4 cups of florets)
- fresh dill, chopped, for garnish
Instructions
- Heat the oven to 400°F (200°C).
- Meanwhile, combine the Dijon mustard, olive oil, garlic, salt, and pepper in a large mixing bowl.3 Tablespoons Dijon mustard, 2 Tablespoons extra virgin olive oil, 2 cloves garlic, salt and pepper
- Add the cauliflower florets to the mustard mixture and toss well with your hands so that the florets are well coated.1 head cauliflower
- Spread the cauliflower out in a single layer on a baking sheet lined with parchment paper for easier cleanup.
- Roast in the oven for 30 minutes or until the cauliflower is tender and lightly browned.
- Remove the baking sheet from the oven and transfer the cauliflower to a shallow serving bowl or plate. Garnish with chopped fresh dill and serve.fresh dill
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Notes
- Use your hands to coat the florets with the mustard mixture to ensure you don't miss any spots.
- Do not overcrowd the pan. Spread the vegetables out in a single layer as much as possible to avoid mushy cauliflower.
Nutrition
Nutritional information is an estimation.
Kat says
I didn’t have Dijon so I use 2 tablespoons of Stone ground and 1 tablespoon of regular mustard and I couldn’t fit the whole head of cauliflower in the dressing so it was about 2/3 of the head I would guess. I use the air fryer. It’s pretty good. I would’ve probably liked some more coating, but I would make this again. It was easy and simple and what else could you ask for?
Amy Katz says
Great! I hope you try it with extra coating next time. I bet you'll like it even more. 🙂
SG says
Easy and very tasty recipe with great instructions. I made it for Mother's Day. Thanks you!
Amy Katz says
I'm so happy you enjoyed it and found it easy to make!
Korina says
Hi would this work without the dill or with another herb? I've got a family of non dill likers (except me). Or would you suggest just a bit of dried dill added to the sauce instead to give it a little dill flavour without the very obvious dill garnish?
Amy Katz says
You can use a different fresh herb such as parsley. (Or you can leave the herbs off entirely and just add some fresh dill to your portion only.) But this dish is still delicious without the herbs. I hope you enjoy it, Korina!
Terry says
I thought I had enough cauliflower recipes, until I tried this one! The other recipes will be deleted. This is so good! Does the sauce work on broccoli? Thank you!
Amy Katz says
Thank you so much, Terry! Yes, broccoli will work great!
Jane Rogers says
I've made this cauliflower dish several times now. It's very tasty and easy to make. Even my husband likes this dish!
Amy Katz says
That's wonderful to hear, Jane!
Sarah says
Absolutely delicious! Easy to make and very tasty.
Amy Katz says
Thank you, Sarah! I'm so glad you enjoyed it.
Laura says
Wow, mouthwatering is right!!! I didn't have cauliflower but had brussels sprouts and they were soooo good! I will definitely be using that sauce on everything! Thanks for a wonderful recipe!
Amy Katz says
That is fantastic to hear, Laura! I need to try it on Brussels sprouts now!
Faith Bush says
May I ask what do you put as the main but of the meal. This sounds good.
Amy Katz says
Thanks Faith! It goes well will lots of different dishes. I usually serve it as a side with pasta.
Anna says
I’ve made this cauliflower recipe quite a few times for myself and for others. It’s absolutely scrumptious. Thanks for sharing this recipe.
Amy Katz says
Thank you so much, Anna! I'm so happy you are enjoying it!