The roasted cauliflower absorbs the mustardy vinaigrette, hot from the oven. It’s a warming and healthful dish, as we seem to be caught in between winter and spring these days. Cauliflower, like other cruciferous veggies, is associated with a lower risk of some cancers. It is only second to broccoli in its level of glucosinolates, which activate the body’s detoxification system. Now is the perfect time to detox through clean eating in order to be beach-ready! 🙂

1 large head of cauliflower, cut into medium-sized florets
1 red onion, small dice
2 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 teaspoon stone ground mustard
1 tablespoon red wine vinegar
Sea salt
Black pepper

1. Preheat the oven to 425° F.
2. For the vinaigrette: Whisk together the Dijon mustard, stone ground mustard, and red wine vinegar.
3. Spread the cauliflower and red onion out evenly on a large baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast the cauliflower for 25 to 30 minutes, stirring and rotating the pan halfway, until lightly browned and tender.
4. Whisk the remaining tablespoon of olive oil into the vinaigrette and toss with the cauliflower as soon as it comes out of the oven. (It’s important to dress the cauliflower while it is still warm.) Season with additional salt and pepper, if necessary. Serve immediately.

Adapted from the Food52 recipe