Preheat the oven to 200°C (convection oven). Wash cauliflower, remove the external leaves, cut the stem evenly (not too much so that the florets don’t break away) and let drain. In the meantime, peel and finely chop garlic and put into a small bowl. Add extra virgin olive oil, mustard, paprika, oregano, lemon juice, salt, pepper and chili to taste and mix.
Put the drained cauliflower into an ovenproof pan with cover. Pour the sauce of mustard and spices on the cauliflower and spread evenly on the whole surface with your hands. Add white wine and broth, cover and bake in the oven for about half an hour or until the cauliflower is soft when you pierce it with a fork. At this point, turn on the grill function of your oven, remove the cover from the pan, sprinkle the cauliflower with pine nuts and roast in the upper part of the oven for about 5 minutes but don’t burn. Remove from the oven, sprinkle with chopped parsley and serve.
You can vary the spices to your taste, of course. Cauliflower also goes well with curry or smoked paprika, for example. If you don’t want to add wine, you can use broth instead.