Best Roasted Whole Cauliflower with Feta

This is our adaptation of a recipe from Diane Kochilas’ book “My Greek Table.” A mixture of olive oil, mustard, balsamic vinegar, honey and garlic is slathered onto a head of cauliflower before roasting. The cauliflower then gets a finishing swipe of mustard and a coating of feta and parsley before roasting for a few minutes more to soften the feta. The cauliflower is simply cut into wedges for serving.

½ CUP EXTRA-VIRGIN OLIVE OIL

4 TABLESPOONS DIJON MUSTARD, DIVIDED

1 TABLESPOON BALSAMIC VINEGAR

2 TEASPOONS HONEY

2 MEDIUM GARLIC CLOVES, FINELY GRATED

KOSHER SALT AND GROUND BLACK PEPPER

2 POUND HEAD CAULIFLOWER, TRIMMED

2 OUNCES FETA CHEESE, CRUMBLED (½ CUP)

¼ CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY

LEMON WEDGES, TO SERVE

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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