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.
Air fryer instructions: This recipe can be prepared in your air fryer by cooking the cauliflower at 375°F for 20 minutes, tossing halfway through. Be sure not to overcrowd the basket/tray. You may need to cook the florets in two batches.Amy's 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: 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.