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  • Jefferson Adams
    Jefferson Adams

    Dijon and Herb Roasted Cauliflower (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: The finished dijon and herb roasted cauliflower. Photo: CC--Laurel Fan

    The best side dishes are those that neatly bring together a few simple ingredients and pack an unexpected flavor. The sweet herbs in this dish compliment the tangy mustard and offer a bright melody of flavor that will have your guests wondering with delight over the pleasantly zingy flavors.

    You could substitute dried herbs for their fresh counterpart, especially if they’re already in your pantry. Toss in about half of the listed measurement with the olive oil, mustard and garlic.

    Ingredients:
    2 pounds cauliflower, 1-2 heads
    3 tablespoons Dijon mustard
    1 tablespoon fresh chopped tarragon
    1 ½ teaspoons fresh chopped thyme
    2 tablespoons olive oil
    1 teaspoon salt
    1 teaspoon pepper

    Directions:
    Preheat oven to 400° F.

    Clean and cut cauliflower into 1-inch florets. Arrange in a glass baking dish and set aside.

    In a small bowl, whisk together olive oil, mustard and garlic. Mix in salt and pepper. Pour mixture over cauliflower and toss until well coated.

    Roast cauliflower for 30 minutes. Remove and fold in tarragon and thyme before serving.


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    Good looking recipe! I'm always amazed how a few simple ingredients: mustard, oil and spices can add a whole new dimension to the taste of vegetables. Looking forward to trying it!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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