Whole Roasted Cauliflower

Preheat oven to 450 degrees F.

Remove the leaves from the cauliflower and trim part of the bottom stem so the cauliflower can sit flat on baking sheet.

Whisk together the oil, 1 tablespoon mustard, minced garlic, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and with a basting brush coat the entire outside with the mustard-oil mixture. Place baking sheet on a middle oven rack. Roast the cauliflower until nicely charred and tender approximately 1 hour. Use a knife to test tenderness. If knife can easily pierce in and out of the cauliflower, it is done. Let rest for a few minutes.

Next, combine the parsley and parmesan in a small bowl. Brush the roasted cauliflower heads all over the outside with the remaining 1 tablespoon mustard and rub on parmesan-herb mixture. Place back to the over for a few minutes to lightly brown the topping.

Cut the cauliflower into thick wedges.