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Baked Lemon Dijon Cauliflower

Treviso and Rainbow Chard Sauté


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Cauliflower, head (2 pcs)

Dijon Mustard (6 tbsp)

Lemon, juice (6 tbsp)

Pickled Capers (3-4 tbsp)

Garlic, minced (3 cloves)

Vegan Cheese Sauce (3 tbsp)

Parsley, chopped (1/2 cup)

Turmeric, chopped (1/4 tsp)

Chili Flakes, (1-2 tsp)

Sesame Seeds, for garnish

: available in Tall Tree Organic Subscription


Serves 2

  1. Preheat the oven to 220 C. Trim the leaves and stem from the cauliflower and either break into florets or blanche whole for 2 minutes till slightly tender and remove and let cool and dry.

  2. Combine the dijon mustard, lemon juice, capers, garlic, vegan cheese, 1 tablespoon chopped parsley, turmeric, and red pepper flakes in a small blender; blend until smooth.

  3. Coat the florets or whole pieces of cauliflower with half the lemon dijon sauce.

  4. Place the cauliflower in a oven and bake for 30 minutes. After 30 minutes, coat the cauliflower with more lemon dijon sauce, then roast for 20 more minutes. Coat one more time with lemon dijon sauce, then return cauliflower to oven to cook, for 10 minutes till desired texture achieved.

  5. Remove from the oven and garnish with remaining ¼ cup chopped parsley, sesame seeds, and red pepper flakes. Serve and enjoy

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