Brunch Mustard and Pimentón-Roasted Cauliflower
For this recipe, try mixing one head of cauliflower florets with a few Tablespoons of sunflower seed oil and a few Tablespoons of yellow mustard, some Kosher salt, and a dash of sweet pimentón or paprika.
Instructions
4 stepsPreheat the oven to 425˚F.
Cut the cauliflower into small, bite-sized florets.
Toss the cauliflower florets with the yellow mustard, olive oil, smoked pimentón, and Kosher salt.
Roast the cauliflower in the oven on parchment paper-lined sheet trays until browned and fully tender, or about 30 minutes, mixing the florets around halfway through cooking to encourage even browning.
Recipe Notes
You will get more even coloration on your cauliflower florets if you roast them on two separate sheet trays. This gives the individual pieces of cauliflower more space to brown.
