The mustard sauce for the Whole Roast Cauliflower
It’s a silky, sweet pungent sauce featuring Mailles Dijon Originale, whisked with olive oil, maple syrup, fresh garlic, salt and pepper. Easy whisk and it’s ready. The sauce makes for a great dip too and I love to add it even in salad.
What goes in the stock for the Whole Roast Cauliflower?
Veggie StockFew Shallots, cut in half or left wholeCouple Celery Sticks, chopped bite sizeButterCapers
Getting a perfectly done whole roast cauliflower was not easy for me. I made a few attempts in the past and the result was not really that good. Then, I learnt the trick, which is to roast it covered for most of the time and then continue without the cover to get the color and crust on top. But, adding a stock in the pan as you roast it makes it even better. It cooks the cauliflower to a lovely buttery texture plus adds flavor.
How to prepare the Whole Roast Cauliflower in Mustard sauce?
Prepare the mustard sauce.Trim the end of the cauliflower so you can make it sit. You could choose to discard the leaves or let it be there.Take a pan just big enough to fit the cauliflower. Flip the cauliflower upside down and pour half of the mustard. This is great TRICK to get the sauce all around and not just on top.Place the veggie stock in the pan along with the shallots, chopped celery, garlic, salt, pepper and few capers. Place the cauliflower head in the middle and brush a little butter along with the rest of the mustard sauce.Cover and bake at 375 F for 50 minutes. Then, remove the cover and bake for 15 to 20 minutes.
Toasted Bread crumbs on top!
Breadcrumbs, toasted in butter along with fresh herbs, give a lovely crunch. I made a little bit and added it on top of the whole roasted cauliflower just before serving.
Here are few other recipes you can try with Maille mustard sauce:
15 Minutes Salmon Vegetable
Honey Dijon Hummus with Zaatar Pita Chips
Zaatar Roasted Cauliflower Brussel Sprouts with Maple Mustard Dressing
My 5 year old is a big fan of mustard sauce and unlike most kids, he always asks for mustard instead of ketchup. So, a couple jars of Maille’s mustard sauce is always stocked up in my pantry. We use this mustard sauce as a dip with roasted veggies/meat and even on salad.
