Whole Roasted Cauliflower and Broccoli

This is so easy and so yummy! You could so two cauliflowers or two heads of broccoli.


2 large heads cauliflower

1 clove garlic, halved 

1/4 cup olive oil 

4 tablespoons Dijon mustard 

Kosher salt and freshly ground black pepper 

1/2 cup fresh parsley leaves, roughly chopped 

1/4 cup grated Parmesan 

Lemon wedges, for serving

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 30 minutes to 1 hour, depending on the size. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Potato, Bacon and Cheese Casserole

This dish is perfect for a holiday gathering and you can assemble ahead of time abs pop in the oven when it’s time to bake it. Just let it sit on the counter at room temp for 30 minutes.

  • 2 lbs. potatoes, boiled
  • 1⁄2 lb. bacon, cut in 1⁄2-inch slices
  • 2 medium onions, peeled and sliced
  • 2⁄3 cup crème fraîche
  • 1 lb. Reblochon or raclette cheese
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • Fill a large saucepan with cold water, add the potatoes, and bring to a boil over high heat. Boil for 20 minutes and drain.
  • Preheat the oven to 350°F. In a medium nonstick skillet, cook the bacon over medium-high heat. After 1 minute, add the slices of onions and cook for 5 minutes, stirring often with a wooden spatula.
  • Cut cooked potatoes in thin slices. Layer half of them at the bottom of a large baking dish. Add a layer of onion slices and bacon. Pour the cream on everything, then add a last layer of sliced potatoes on top.
  • If you have a whole Reblochon, slice it in two round, thinner cheeses. Put them on top of the dish, rind facing the top of the oven. If you’re cooking with slices of cheese, spread them all over the potatoes. Season with salt and pepper. Put in the oven and bake for 20 minutes.
  • Serve warm.