4 Servings
1 Hour, 30 Minutes
Allergens
Submitted by Esther Mendelevich
The ultimate vegetable side dish show stopper has arrived! Whole roasted cauliflower with roasted garlic and dill. This dish will take your cauliflower from side dish to main attraction.
Preheat oven to 400F.
Mix mayonnaise, mustard honey, Sriracha and oil together.
ADD garlic and mull it a little, but don’t completely smash it up.
ADD dill and mix.
ADD salt and pepper to taste.
Place cauliflower in a 9×13 pan. Sprinkle paprika lightly on top.
Spread sauce generously all over entire cauliflower. Don’t get nervous that you’re putting too much- use all of the sauce.
Cover with foil (tent it so foil doesn’t stick to top of cauliflower).
Bake covered for 1 hour, uncover and baste with juices that formed on the bottom every 10 minutes until fully cooked and golden brown (30 more minutes).
Transfer to plate and serve with remaining juices as a dipping sauce.
Variations:
Note: if you don’t eat whole cauliflower, this recipe can be made with florets as well.
