While I enjoyed this recipe as written I do think that doubling the recipe for the mustard butter improves it, as this is where there is really a big punch of flavor. I also recommend making sure all pieces of vegetable are comfortably bite-sized before roasting them to ensure that the largest pieces are all the way cooked through and no one ends up biting into a raw potato. And for those who are not fans of cauliflower, I contend that neither am I, I was the stubborn child who would refuse to eat it, but if you like mustard and butter, I assure you that cauliflower is mild enough to be tasty with sauce! My version below already has doubled mustard butter, cut in half if you would prefer a lighter version.
Roasted Cauliflower with Mustard Butter
(the published version of this recipe claims to make 6 cups of results but I had more like 10 though my cauliflower didn't have much in the way of stems to dispose of?) We found that it would serve 3-4 adults as a main dish.
- 2 Tbsp. olive oil
- 1 large head of caulifower (3 lbs) trimmed into florets
- 1 lb red skinned potatoes halved and cut into bite size pieces
- salt and pepper to taste
- 8 Tbsp. unsalted butter softened
- 4 Tbsp. whole grain mustard
- 4 tsp prepared horseradish
- 2 tsp honey