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Wednesday, October 27, 2010

Roasted Cauliflower with Mustard Butter and Sausage

Yes this recipe is a spinoff off last time's recipe. Again this is adapted from the year 2000 Sep/Oct issue of Cuisine at Home magazine. While we were eating this the first time, with no sausage or modifcations, Boy expressed that while he was willing to eat the recipe again he wasn't excited about eating the recipe again. So of course I asked what he thought would have made it tastier, he responded that bacon or sausage would improve it. So I turned right around and added some sausage to it! The following recipe is what I came up with, I used a chicken apple chardonnay sausage from Trader Joe's but fell free to use any mild chicken sausage you like.

Unless you have a really big pan, you're going to need to use a pot to combine the ingredients. This makes a very hearty main dish and got a "very good" rating from Boy and would probably serve 4-6 adults depending on how hungry everyone is.

Roasted Cauliflower with Mustard Butter and Sausage
  • 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
  • 1 12oz. package chicken sausage sliced into bite-size pieces
  • 8 Tbsp. unsalted butter softened
  • 4 Tbsp. whole grain mustard
  • 4 tsp prepared horseradish
  • 2 tsp honey
  • 1/4 cup chopped fresh parsley

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, saute the sausage slices in a pot in the butter, towards the end of the roasting time add all remaining  ingredients except the parsley to your pot and stir to mix. When the vegetables are finished add them to this pot and toss to coat, add the parsley and toss again. Serve immediately.

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