November 18, 2016
When your Thanksgiving meal needs to appease a variety of appetites, this dish does double duty as a side or vegetarian main course. It’s an impressive addition to any table, but comes together quickly (your secret’s safe with us!). Honey and mustard concentrates the flavor of the cauliflower as it roasts, encasing it in a golden crust. (Here’s a tip: Make it vegan by using maple syrup instead.) The dipping sauce—bright green and made from fresh herbs—is the perfect finishing touch.
Yield: 6 servings
Active Time: 10 minutes
Total Time: 1hour
For the cauliflower
1 large head cauliflower
3 cloves garlic, peeled
3 tablespoons Thrive Market Organic Dijon Mustard
1 tablespoon Thrive Market Organic Unstrained Honey
Freshly ground Thrive Market Organic Ground Pepper
¼ cup Thrive Market Organic Extra Virgin Olive Oil
For the green herb sauce
½ cup finely chopped parsley
½ cup finely chopped cilantro
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon sea salt
1 tablespoon Thrive Market Organic Apple Cider Vinegar
⅓ cup Thrive Market Organic Extra Virgin Olive Oil
Make the cauliflower
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Square off the bottom of the head of cauliflower so that it sits upright; place on the prepared baking sheet. Insert the cloves of garlic into the head of cauliflower.
In a small bowl, stir together mustard, maple syrup, salt and pepper to taste, and olive oil. Brush mixture in a thick layer all over cauliflower. Roast until dark golden brown all over and tender on the inside, about 45 minutes. A long skewer inserted into the center should pass through easily.
Make the green herb sauce
To make the sauce, stir together all the ingredients in a small bowl.
Serve the cauliflower warm with the sauce alongside.
Photo credit: Paul Delmont
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