1 head cauliflower 1/3 cup extra virgin olive oil 1 tbsp Dijon mustard 1 tbsp miso 1 tbsp maple syrup 1 tbsp coconut aminos or soy sauce 1 tbsp champagne vinegar 1 tsp sea salt 1 tsp smoked paprika ½ tsp dried oregano 1 tsp dried parsley 1 tsp garlic powder 2 tbsp nutritional yeast 1 tsp freshly cracked black black pepper ½ tsp red chili flake kosher salt to taste 1/3 cup water zest and juice of one lemon 1/3 cup chopped herbs of choice
Trim outer cauliflower leaves. Discard stalk so cauliflower can sit flat in Dutch oven.
Mix together all remaining ingredients in a bowl to make seasoning for cauliflower. Put 1/3 cup water inside Dutch oven, along with cauliflower (this creates steam, and is what makes the cauliflower so tender).
Using a pastry brush, liberally brush half of the seasoning/marinade all over the cauliflower. Once coated liberally, place lid on cauliflower, and cook for 35-40 minutes.
While cooking, add lemon zest and chopped herbs of choice to remaining seasoning/marinade. After 35-40 minutes of cooking, turn oven temperature to 450 degrees, remove lid. Apply more seasoning/marinade to cauliflower, this will ensure extra flavor and a gorgeous brown crust on the outside.
Cook for another 10-15 minutes, then remove, allow to cool 3-5 minutes. Once cooled apply the rest of the seasoning/marinade, or herbs. Serve immediately.