Next-Level Roasted Cauliflower

Preparation

Preheat the oven to 375°F.

Keeping the head of cauliflower intact, trim the stem from the bottom so that the head will sit flat in a baking dish. Coat the outside of the cauliflower with the oil. (Tip: This is best done by getting your hands dirty. Drizzle the oil all over the cauliflower, then use your hands to rub it into all of the nooks and crannies.)

In a small bowl, mix together the salt and coriander. Sprinkle evenly over the cauliflower. Place the cauliflower in an 8 x 8 or 9 x 9-inch baking dish and pour the beer around the sides to cover the base of the pan.

Tightly cover the pan with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for about 20 minutes more.

While the cauliflower is cooking, combine the mustard, honey, lime juice, and a pinch of salt in a small bowl. Mix until smooth.

After the cauliflower has cooked for 20 minutes uncovered, remove it from the oven and brush the surface with the honey-mustard mixture (you may not use it all). Return to the oven and bake for 15 minutes more.

After 15 minutes, check the cauliflower for doneness: The tip of a knife should easily pierce through the center of the cauliflower. If it does not, keep checking at 5-minute intervals until the knife easily passes through.

When the cauliflower is done, brush another layer of the mustard mixture over the cauliflower and transfer it to a plate to rest for 5 minutes.

Scatter the cilantro over the cauliflower and serve.

Excerpted from FLAVOR FOR ALL: Everyday Recipes and Creative Pairings © 2020 by James Briscione and Brooke Parkhurst. Photography © 2020 by Andrew Purcell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.