This dish is an amazing combination of flavors and textures. It’s sweet, savory and crunchy. It’s versatile and goes well with chicken, pork, beef and vegetarian dishes. Both healthy and satisfying! —Susan E. Levy
small head cauliflower, trimmed into florets (about 2 cups)
large carrots (about 1 pound), diagonally cut into 1" slices
For mustard sauce
Dijon prepared mustard or a favorite mustard
chopped fresh parsley
Salt to taste, optional
In This Recipe
Preheat oven to 425°.
In a bowl, toss cauliflower florets and carrots with 2 teaspoons olive oil and pepper. Cover and microwave 5 minutes.
Spray a baking sheet with cooking oil spray. Place vegetables in a single layer on the sheet. Roast 10 minutes, until vegetables are tender and cauliflower edges are browned.
For the sauce: While the vegetables are roasting, combine olive oil, mustard, horseradish, and honey in a small bowl.
Remove vegetables from oven, toss with the sauce and parsley.