1 cauliflower

¼ cup (18 g) grated Parmigiano-Reggiano cheese

2 tbsp (30 ml) whole-grain mustard

2 tbsp (28 g) butter, softened

1 tbsp (15 ml) tomato paste

1 tsp chili powder

Salt and pepper

With the rack in the middle position, preheat the oven to 425°F (210°C).

On a work surface, remove the leaves and cut down the stem of the cauliflower so that it stands flat. Place the cauliflower, stem side down, in a baking dish.

In a bowl, combine the remaining ingredients. Coat the cauliflower thoroughly with the mixture. Season with salt and pepper.

Bake for about 45 minutes, or until the cauliflower is tender with the tip of a knife. If needed, cover the cauliflower with aluminum foil to prevent further browning while it cooks for a few minutes longer.

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