Servings: 4 servings (serving size: 1 cup)

2 teaspoons olive oil 2 teaspoons olive oil
2 medium onions, quartered 2 medium onions, quartered
5 garlic cloves, halved 5 garlic cloves, halved
4 cups cauliflower florets (about 1 1/2 pounds) 4 cups cauliflower florets (about 1 ½ pounds)
Cooking spray Cooking spray
1 tablespoon water 1 tablespoon water
1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
½ teaspoon salt ½ teaspoon salt
¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500°.
Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.
Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500° for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.