Dijon-Roasted Cauliflower Florets

Dijon-Roasted Cauliflower

If you didn’t know already, I love cauliflower.  Unlike my typical buffalo cauliflower recipes (like these “wings” and my go-to sandwich), this dijon-roasted cauliflower has its own kind of spice—and it’s absolutely delicious.

I make this one with a full head, or I’ve used the same sauce to coat some yummy florets, as in the recipe below! You just need to clean and coat the full head thoroughly and cook in a dish rather than a baking sheet—just keep an eye on it time-wise (I find it’s about an hour or so, depending on size).

To get the cauliflower ready for roasting, first remove any outer leaves and cut into florets. I like the florets to be about 2 inches wide at the top. Then use a paring knife to slice away the bottom stem part so they can lay flat. Give the florets a good rinse and pat dry with a paper towel or clean dish towel. In a pinch, I’ve even used a bag of frozen cauliflower florets!

Customizing This Dijon-Roasted Cauliflower

The opportunities for customize your sauce are endless, too. Not a fan of dijon, or didn’t realize you ran out? Try substituting stone ground or whole grain mustard for a heartier flavor and texture. I imagine the seeds will add a nice bite! Or use a spicy brown mustard for a kick of heat. Feel free to experiment with herbs like rosemary or thyme as well, or add the distinct flavor profiles of garlic or lemon. The possibilities are endless!

I love to serve these dijon-roasted cauliflower florets over couscous to add a bit more bulk (at least before discovering my gluten sensitivity—now I’m leaning towards rice!).  Of course, you could try it with your grain of choice, or on its own. And while grains pair nicely, don’t limit yourself when serving this dish. For instance, you could also toss the dijon-roasted cauliflower florets with massaged kale, chickpeas, and a lemony dressing for a light salad. The sweet, savory cauliflower would complement the greens beautifully.

Or, you could definitely use this sauce with other veggies.  Get creative—and be sure to let me know in the comments if you try it with something else! So far, I’ve only tried it on Brussels sprouts, besides the dijon-roasted cauliflower itself.

Depending on your oven and type/size of cauliflower, it may take a bit longer than listed to thoroughly cook it through. I had one particularly large head take almost two hours!  Even still, it was absolutely worth it in my book.

Let me know your favorite ways to serve this versatile side dish by leaving a comment below! I’d love to hear how you tweak it and any other add-ins you try in the sauce.

My Favourite Dijon Mustard

A while back, I was lucky enough to work with Grey Poupon on some sponsored content through Influenster. I was gifted an 8-ounce jar of their delicious dijon in the process, and one of the first things I did was make this cauliflower! This post wasn’t a part of that gifted campaign, but it’s worth the mention. You don’t need to use Grey Poupon for a delicious result, but it makes this side even tastier!

Grey Poupon for Dijon-Roasted Cauliflower

This dijon-roasted cauliflower is truly one of my all-time favourite recipes.  I eat it far more frequently than any normal person really should! Admittedly, I usually eat most of the head as my entire meal, too.  I really can’t say enough good things about this one.  Don’t believe me? Try it for yourself!

Dijon-Roasted Cauliflower

Dijon-Roasted Cauliflower

One of my favourite veggies slathered in a flavourful sauce with just enough of a kick—yum!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Servings 4


  • Whisk
  • Bowl
  • Baking sheet or baking dish


  • 12 ounces cauliflower florets or one head of cauliflower, cleaned
  • 3/4 tsp garlic powder
  • 1/3 tsp onion powder
  • 6 tbsp Dijon mustard
  • 1/2 tsp paprika
  • 1/4 tsp liquid smoke
  • 1/2 tsp black pepper
  • 3/4 tsp salt
  • 6 tbsp olive oil


  • Preheat oven to 400 F.
  • Whisk together all ingredients but cauliflower to create a sauce.

For florets:

  • Spread cauliflower florets on covered baking sheet. Coat thoroughly with sauce.
  • Cook for about a half an hour, or until coated florets have become golden brown.
  • Serve and enjoy!

For full head:

  • Place cleaned head in lined baking dish and coat with sauce.
  • Cover with foil.
  • Cook for about one hour, or until cauliflower can be easily cut with a knife.
  • (Optional) Remove foil and cook for another 5-10 minutes or until head becomes golden brown.
  • Serve and enjoy!
Keyword Cauliflower, Sides

Have you tried our dijon-roasted cauliflower for yourself? Let us know what you think in the comments!

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