Geez Jean, that sounds great. A perfect dish to go with my Roast Pork Loin this evening.
Sharon, I looked up the recipe online, but not sure if it is the
C@H one or not. Maybe Jean can confirm that later. I have to go to the store now so I need the ingredients, or I would wait for Jean to post.
This one has red potatoes too and horseradish. I wonder if Jean's does too. I bet it is the same recipe.
This recipe is also called
Roasted Cauliflower w/Mustard Butter 1 large head of cauliflower,
trimmed into florets.
1 pound medium red potatoes,
halfed and cut in 3rds.
2 Tablespoons olive oil
salt & pepper to taste.
Mustard Butter
4 Tablespoons butter, softened
2 Tablespoons whole grain mustard
2 Teaspoons prepared horseradish
1 Teaspoon honey
INSTRUCTIONS
Preheat oven to 450°F. Toss the vegetables in the olive oil; add salt and pepper to taste. Put the vegetables onto 2 baking sheets. Roast in lower half of oven for 10 minutes. After 10 minutes remove from the oven stir and rotate the baking sheets. Roast for 10 more minutes or until fork tender.
Mix all the ingredients for the mustard butter in a small bowl. Toss the vegetables while still hot out of the oven with the mustard butter and serve.