This is our adaptation of a recipe from Diane Kochilas’ book “My Greek Table.” A mixture of olive oil, mustard, balsamic vinegar, honey and garlic is slathered onto a head of cauliflower before roasting. The cauliflower then gets a finishing swipe of mustard and a coating of feta and parsley before roasting for a few minutes more to soften the feta. The cauliflower is simply cut into wedges for serving.

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• 1/2 cup extra-virgin olive oil
• 4 tablespoons Dijon mustard, divided
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey
• 2 medium garlic cloves, finely grated
• Kosher salt
• Ground black pepper
• 2 pound head cauliflower, trimmed
• 2 ounces feta cheese, crumbled ( 1/2 cup)
• 1/4 cup finely chopped fresh flat-leaf parsley
• Lemon wedges, to serve

1. Heat the oven to 450 with a rack in the middle position. Line a rimmed baking sheet with parchment paper or aluminum foil. In a small bowl, whisk the oil,, 2 1/2 TBSP of mustard, the vinegar, honey, garlic, 1 tsp salt, and 1/4 tsp pepper until creamy.Measure 1/4 cup of mixture and set aside.
2. Place the cauliflower on the cooking sheet and brush the surface with the remaining mustard-oil mixture. Roast the cauliflower until deeply browned and a skewer inserted all the way through the head and into the core meets just a little resistance, about 40 to 55 minutes.
3. While the cauliflower roasts, in a small bowl bowl, toss together the crumbled feta and chopped parsley. When the cauliflower is ready, remove the baking sheet from the oven. Brush the remaining 1 1/2 TBSP mustard over the surface of the cauliflower, then pat on the feta mixture, pressing so that it adhere. Return to the oven and continue to roast until the feta begins to melt, 5 to 8 minutes.
4. Transfer the cauliflower to a cutting board using a wide metal spatula, then cut into 4 wedges. Serve with lemon wedges and the reserved mustard-oil mixture.

1. Don't forget to line the baking sheet with foil or kitchen parchment. This will help prevent any drips of the oil-mustard mixture from scorching and smoking during roasting. Also, don't worry if the cauliflower browns very deeply—chars, even—in the oven. This caramelization adds sweet, nutty flavor to the dish.