Cauliflower with Tangy Mustard Sauce
Elevate your vegetable side dishes with this irresistible recipe for Cauliflower with Tangy Mustard Sauce. Perfectly roasted cauliflower florets, golden and tender with just the right amount of crispiness, are draped in a velvety, flavor-packed mustard sauce. Combining sharp Dijon mustard, hearty whole-grain mustard, a touch of honey for sweetness, and a splash of white wine vinegar creates a tangy, creamy sauce that’s both bold and balanced. This quick and easy dish comes together in just 30 minutes, making it an ideal choice for weeknight dinners or as a standout addition to your holiday spread. Garnished with fresh parsley, this vibrant and savory roasted cauliflower recipe is sure to impress both veggie lovers and skeptics alike!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 1 tablespoon Honey
- 1 teaspoon White wine vinegar
- 1 cup Heavy cream
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets and discard the stem and leaves.
Toss the florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a large mixing bowl until evenly coated.
Arrange the florets on a baking sheet lined with parchment paper. Spread them out in a single layer.
Roast the cauliflower in the oven for 15–20 minutes, or until tender and lightly browned around the edges, flipping halfway through for even browning.
While the cauliflower is roasting, prepare the mustard sauce. In a medium saucepan over medium heat, combine the Dijon mustard, whole-grain mustard, honey, and white wine vinegar.
Stir in the heavy cream and garlic powder, whisking until the mixture is smooth and well combined. Heat gently, stirring frequently, until the sauce thickens slightly, about 3–4 minutes. Remove from heat.
Once the cauliflower is done roasting, transfer it to a serving dish.
Drizzle the tangy mustard sauce generously over the roasted cauliflower florets.
Garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 29.4 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
