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

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Preheat oven to 400 degrees.

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.

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