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Sunday, October 24, 2010

Roasted Cauliflower with Mustard Butter

Today I am introducing you to my absolute most favorite cooking magazine, from which this recipe comes. This is from the 2000 Sep/Oct issue of Cuisine at Home. I love this magazine, the recipes are great, the pictures are both beautiful and informative as they often demonstrate at least a few steps of the recipe; and the articles that preface recipes are engaging. It is a joy to read, even when the recipe they are discussing is something I would never normally eat or make. As a result I own all of their issues for the first 12 years of publication and greatly enjoy going through them as the seasons change looking for seasonal recipes and new inspiration. Their roasted cauliflower with mustard butter recipe is a delicious side dish, but we used it as a filling vegetarian meal and loved it, although Boy thought it would be better with some meat in it as a main dish.

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
  • 1/4 cup chopped fresh parsley
Here's a picture of the page from the magazine:

1. Preheat oven to 450F. Toss cauliflower florets and potatoes with the olive oil and some salt and pepper.
2. Place the vegetables in a single layer on two baking trays and roast one in the lower half of your oven, and one in the upper half, switching them after 10 minutes. Continue roasting for 10 more minutes, testing with a knife for doneness, if your vegetables can be easily pierced they are done.
3. While you are patiently waiting for your vegetables to roast, make the mustard butter by combining the butter, mustard, horseradish and honey in a large mixing bowl. When the vegetables are finished add them to this bowl and toss to coat, add the parsely and toss again. Serve immediately.

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