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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
No Diets specified
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.
Medium head of cauliflower (about 1.5 lb)
1 c mayonnaise
3 Tbs dijon mustard
2 Tbs honey
2 Tbs Sriracha
2 Tbs vegetable oil
10 cloves of previously roasted garlic w 1 Tbs roasted garlic oil
3 Tbs or more chopped dill
Salt
Pepper
Paprika
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.
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