1 large head cauliflower, cut into florets
2 teaspoons Dijon
mustard (or more to taste)
4 garlic cloves, crushed
2 lemons, juice of
1 teaspoon salt
1 tablespoon extra
virgin olive oil
1-2 tablespoon fresh dill, chopped
fresh ground black pepper
1. Preheat oven to 400°F
Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until
blended. Include generous amounts of fresh ground black pepper.
2. Pour marinade over the cauliflower and toss until coated.
Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
3. Bake for 30-45 minutes or until tender
but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.