Loaded with flavor from garlic, Dijon, and dill, this vegan Mustard Roasted Cauliflower side dish is easy to make with only 5 ingredients. If you enjoy the taste of Dijon salad dressing, this is the recipe for you.
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I’ve made this cauliflower recipe quite a few times for myself and for others. It’s absolutely scrumptious.
- Anna
There's nothing like roasting vegetables to bring out their flavor. And while it's common to use olive oil and salt and pepper, you can add other ingredients, as well.
Inspired by my Mediterranean cauliflower salad, this Mustard Roasted Cauliflower recipe stars tangy Dijon mustard. Along with garlic and fresh dill, it elevated the flavor of this cruciferous vegetable.
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Why you'll love this recipe
- It's incredibly tasty yet only requires 5 ingredients (plus salt and pepper).
- This mouthwatering dish goes with just about everything.
- The leftovers can be eaten hot or cold.
Ingredients
You only need 5 ingredients, plus salt and pepper, to make this easy Mustard Roasted Cauliflower recipe:
- Dijon mustard (or your favorite stone ground mustard)
- Olive oil
- Fresh garlic
- Cauliflower (use fresh, not frozen, for this recipe)
- Fresh dill
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Combine the Dijon mustard, olive oil, garlic, and salt and pepper in a large mixing bowl. Add the cauliflower florets to the mixture and toss well with your hands so that the florets are completely 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.
Amy's tips
I recommend using your hands to coat the florets with the mustard mixture to ensure you don't miss any spots. And make sure you do not overcrowd the pan. Spread the vegetables out in a single layer as much as possible to avoid mushy cauliflower.
Serving suggestions
Mustard Roasted Cauliflower is quite versatile and goes with a wide variety of dishes from lemon artichoke pasta to chickpea rice pilaf to lentil meatloaf.
Or you can add it to a squash and black bean quinoa bowl or chickpea and potato bowl. I've even been known to enjoy the leftovers as a snack.
Storing
Leftover roasted vegetables can be refrigerated in an airtight container for 3 to 4 days.
Reheat them in a microwave-safe bowl or enjoy them cold straight from the refrigerator. This Dijon cauliflower is a wonderful addition to salads topped with Mediterranean green olive salad dressing.
More vegan cauliflower recipes
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Love and Veggies,
Amy
📋 Recipe
Dijon Mustard Roasted Cauliflower
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Ingredients
- 3 Tablespoons Dijon mustard
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 head cauliflower, separated into florets (about 4 cups)
- fresh dill, chopped, for garnish
Instructions
- Heat the oven to 400°F (200°C).
- Meanwhile, combine the Dijon mustard, olive oil, garlic, and 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 clean up.
- 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
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 only.
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!