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Nutrition Facts
Serving Size 162 g
(Approx. 4 Servings)
Amount Per Serving
Calories 110 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 220 mg 9%
Total Carbohydrate 8 g 3%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 3 g
Vitamin A 0% Iron 4%
Vitamin C 120% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Whole Roasted Dijon Cauliflower
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 large whole cauliflower, bottom trimmed slightly so it will lay flat on sheet pan
2 Tbsp Grey Poupon Country Dijon Mustard, plus more as needed for coating
2 Tbsp extra virgin olive oil, as needed for drizzling
1 Tsp cracked black pepper, plus more as needed
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Preheat broiler, then arrange top oven rack to sit 6 to 8 inches under broiler.
Bring a large pot of heavily salted water to a boil. Turn down heat to keep water at a simmer.
Add whole cauliflower and completely submerge, allow to cook for 5 minutes.
Carefully drain cauliflower and remove it to a sheet pan, brush Dijon mustard over entire surface then drizzle with olive oil and sprinkle with cracked pepper.
Broil in oven for approximately 8 to 12 minutes or until cauliflower is nicely browned.
Allow to cool, cut into quarters and serve. Season to taste as needed.
Chef's Note: Heavily salted water should taste almost as salty as fresh sea or ocean water.


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