Best Roasted Cauliflower with Dijon Mustard

Loaded with flavor from garlic, mustard, and dill, this vegan 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.

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 like Dijon mustard, garlic, and fresh herbs, as well. After you try it, I think you'll agree this is the best roasted cauliflower recipe.

Ingredients

You only need 5 ingredients, plus salt and pepper, to make this easy 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

For the complete list of ingredients with measurements plus recipe instructions, please see the printable recipe card at the bottom of this post.

Instructions

1. 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 well coated.
2. Spread the cauliflower out in a single layer on a baking sheet.
3. Roast in the oven until the cauliflower is tender and lightly browned.
4. Transfer the cauliflower to a shallow serving bowl or plate and garnish with fresh dill.

Serving suggestions

This side dish is quite versatile and goes with a wide variety of dishes from pasta to rice pilaf to meatloaf. Browse some of these favorites for inspiration:

• Lemon Artichoke Pasta
• Fresh Tomato Pasta
• Chickpea Rice Pilaf
• Mediterranean Millet
• Vegan Meatloaf Muffins

More unique cauliflower recipes

Looking for more ways to enjoy cauliflower? Try some of these vegan favorites:

And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.

Storing leftovers

Leftover roasted vegetables can be covered and refrigerated for 3-4 days. Reheat them in a microwave-safe bowl or enjoy them cold straight from the refrigerator. They are a wonderful addition to salads topped with Mediterranean Green Olive Salad Dressing.

FAQ

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

Best Roasted Cauliflower with Dijon Mustard

Loaded with flavor from garlic, mustard, and dill, this vegan roasted cauliflower side dish is easy to make with only 5 ingredients.

5 from 3 votes

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Course: Side Dish

Cuisine: Fusion, Mediterranean

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: 108kcal

Author: Amy Katz

Equipment

• ▢
  Sheet Pan

Ingredients

• ▢ 3 Tablespoons Dijon mustard
• ▢ 2 Tablespoons olive oil
• ▢ 2 cloves garlic, minced
• ▢ salt and pepper, to taste
• ▢ 1 head cauliflower, separated into florets
• ▢ fresh dill, chopped, for garnish

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• ▢
  Heat the oven to 400 degrees F.
• ▢
  Meanwhile, combine the Dijon mustard, olive oil, garlic, and salt and pepper in a large mixing bowl. 
• ▢
  Add the cauliflower florets to the mustard mixture and toss well with your hands so that the florets are well coated.
• ▢
  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.

Notes

Air Fryer instructions:

This recipe can be prepared in your air fryer by cooking at 375 degrees for 20 minutes, tossing halfway through. Be sure not to overcrowd the basket. You may need to cook the florets in two batches.

Success tips:

• 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.

Storing leftovers:

Leftover roasted vegetables can be covered and refrigerated for 3-4 days. Reheat them in a microwave-safe bowl or enjoy them cold straight from the refrigerator.

Nutrition

Calories: 108kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 171mg | Potassium: 451mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 70mg | Calcium: 41mg | Iron: 1mg

Nutritional information is an estimation only.

Tried this recipe?Post a photo and tag @veggiessavetheday on Instagram!