Dijon-Roasted Cauliflower

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.

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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).

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.

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.

Depending on your oven and type 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.

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!

This 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

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

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