serves 4 to 6
This is divine. And dramatic. And easy. This dish is a thoroughly modern take on an oft misunderstood vegetable, and calls into action two beloved Greek ingredients, feta and honey.
1 large head cauliflower
4 garlic cloves, cut into slivers
½ cup (120 ml) extra-virgin Greek olive oil
4 tablespoons (60 ml) Dijon mustard
2 teaspoons Greek honey
1 tablespoon Greek balsamic vinegar
Salt and freshly ground black pepper
½ cup (25 g) chopped fresh parsley leaves
½ cup (75 g) crumbled Greek feta
Lemon wedges, for serving
Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
Remove the leaves from the cauliflower and cut off enough of the stem so that it is level with the bottom of the head, enabling the cauliflower to stand upright on the baking sheet.
Gently stuff the garlic slivers between the florets all around the cauliflower head.
Whisk together the olive oil, 2 tablespoons of the mustard, the honey, and the vinegar in a small bowl and season to taste with salt and pepper.
Put the cauliflower on the prepared baking sheet and brush the entire surface with the olive oil mixture. Roast the cauliflower until beautifully browned and tender, 50 minutes to 1 hour. You can insert a long skewer into the cauliflower to see if it’s done. It should pass through smoothly. Keep the oven on.
Meanwhile, combine the parsley and feta in a small bowl. Brush the remaining 2 tablespoons mustard all over the surface of the roasted cauliflower and rub with the parsley-feta mixture. Roast for 5 minutes more, or until the feta melts. Remove from the oven and serve with lemon wedges.