This is a super simple recipe for cauli (works pretty well for brocc too). I recommend trying this, even if you’re not a fan of dijon.
1 head of cauli
dill or tarragon (dried or fresh)
juice of one lemon
salt and pepper
3 cloves of minced garlic
chop the cauli into florets. In a large bowl add enough olive oil to coat all the cauli – so this will depend on how much you’re using. Probably 1/4 c is enough. Add the lemon juice, garlic, 2 tbsp of nutritional yeast flakes, some salt and pepper, and a generous tsp of dijon (you can adjust this to your own preferences) and a couple of generous pinches of whichever herb you are using (the original recipe calls for dill, but I didn’t have any so I subbed in tarragon, on the advice of a friend – it tastes great). I have only ever used dried herbs for this, but i’m sure it would be even better with fresh. Whisk ingredients together and then toss the cauli in to coat.
Arrange in a roasting pan and bake at 400 F for about 30 or 40 mins, until tender.
Original recipe here.