I love cauliflower – raw in salads, sauteed in stir fries or roasted in the oven. A certain kosher cookbook a few years back brought the vegetable back into vogue with “popcorn caulifower” – florets roasted with oil and spices. This version brings it up another notch – dousing the cauliflower in honey and mustard before roasting it until the edges are cripsy.
It can be a little hard to evenly coat the cauliflower in the dressing before roasting, so I used a little trick I learned from my mother: Dump all the cauliflower and dressing in a large ziploc bag and shake, shake, shake to disperse. You’ll have an even coating in no time!
1 medium head cauliflower
3 tablespoons honey
1 tablespoons whole grain mustard
1 tablespoon dion mustard
2 tablespoons oil
1/3 cup bread crumbs
Cut the cauliflower into very small florets. Mix together all the remaining ingredients until smooth. Coat the cauliflower in the dressing mixture (a zip-top bag works well for this) Spread the cauliflower in a single layer on a greased baking sheet.
Roast on 425 F for 30-40 minutes, until tender and crispy. Serve hot.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute’s baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.
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