Whole Roasted Cauliflower with Gruyere

Whole Roasted Cauliflower with Gruyere


Servings: 2-4 

Source: The Culinary Vegetable Institute at The Chef's Garden



  • 2-3 small heads cauliflower
  • 1 clove garlic, microplaned
  • 1/4 cup olive oil
  • 4 tablespoons Dijon or whole grain mustard
  • Kosher salt and freshly ground black pepper
  • ½ package mixes micro herbs, roughly chopped
  • 3/4 cup grated Gruyere

  • Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
  • Trim the stem flush with the bottom of the heads so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the grated garlic.
  • Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
  • Place the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and fork tender, 30-45 minutes. Allow to rest.
  • Combine the Gruyere and Parsley in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the cheese mixture.
  • Replace the cauliflower to the oven and bake for an additional 5 minutes. 
  • Remove and serve. Turn off your oven. 
  • At the table, cut the cauliflower into quartered wedges and serve.


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