Roasted Italian Cauliflower

I love roasted cauliflower with olive oil, salt and pepper, but sometimes I'm in the mood for something a little more.  This recipe from Peace, Love and Low Carb fits the bill and the cauliflower comes out crunchy and delicious, almost tasting like pizza. I've renamed the recipe because you can leave out the parmesan cheese if you are going strict paleo.  If you tolerate a little dairy, the parmesan cheese adds great flavor.  I used a hard, Parmigiano Regiano and grated it myself.  For more great recipes, be sure and visit

Roasted Italian Cauliflower
(credit to Peace, Love and Low Carb)

1 large head cauliflower, washed, trimed, and cut into florets
¼ Cup Dijon mustard
¼ Cup Paleo Mayo
¼ Cup Parmesan Cheese – Grated (optional...omit if going strict paleo)
½ tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. dried thyme
¼ tsp. Italian seasoning
¼ tsp. Oregano
¼ tsp. sea salt


DIRECTIONS Preheat oven to 400° Line a baking sheet with parchment paper.    In a large mixing bowl, combine Dijon, mayonnaise, Parmesan cheese garlic powder, onion powder, thyme, Italian seasoning, oregano and sea salt.  Mix until all ingredients are well incorporated.   Add cauliflower florets to bowl and toss in Dijon mixture until all pieces are evenly coated.   Spread cauliflower in a single layer on the parchment paper.  Bake on middle rack for 45 minutes.

This is what it looks like all mixed up before you spread on the parchment lined baking sheet.

Serve immediately.  Makes a great side dish with almost any meat.  Enjoy!