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.

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.