Whole Roasted Cauliflower with Gruyere

Servings: 2-4 

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

Ingredients:

• 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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