mustard roasted cauliflower with thyme

Preheat the oven to 425 F. Grab a rimmed baking sheet.

To prepare the cauliflower, remove the large stem at the base. Run your knife around around the center core, cutting in a circular motion; pull it out. The cauliflower will easily break into florets. Cut any large florets in half, or into quarters.

Slice the onion in half lengthwise. Remove and discard the paper skins. Cut each half into 5 wedges.

In a large bowl, add the mustard and olive oil. Whisk well to combine.

Add the cauliflower florets and onions to the bowl. Toss gently to make sure everything is coated.

Spread out onto a rimmed baking sheet. Season with salt and pepper to taste.

Strip some of the leaves from the thyme springs and scatter over the top. Add the rest of the sprigs.

Roast in the the top third of the oven for about 25-30 minutes or until golden and caramelized.

Meanwhile, make the vinaigrette. Add the mustard and lemon juice to a bowl. Slowly stream in the olive oil and whisk to emulsify. Season, and set aside until ready to use.

At this point, your kitchen should smell wonderfully fragrant. Check the cauliflower; is it golden? If so, remove it from the oven.

Arrange onto a serving platter and drizzle with vinaigrette, if desired.