SAVOURY
Roasted Cauliflower with Sage & Lemon Mustard Sauce
This is my version of a French classic, chicken and thyme in lemon, but since I was trying to create some vegetarian healthy recipes using Grey Poupon’s mustard, I thought that experimenting with cauliflower might be a good idea. And I can tell you that it was delicious. I served it with a crunchy seeded bread and lovely fresh salad with blue cheese. The perfect alternative to a Sunday Roast or a simple weekly supper.
- Prep Time10 min
- Cook Time1 hr 30 min
- Total Time1 hr 40 min
- Serving Size4-6 people
Ingredients
- 2 Medium cauliflower
- 2 Tbsp. Grey Poupon Dijon mustard
- 2 Tbsp. Grey Poupon Old style Dijon grain mustard
- 4 Garlic cloves
- 1 Lemon
- 30cl White wine
- 10cl Apple cider vinegar
- 10 Sage leaves
- Salt and pepper
Method
Preheat your oven to 180°C/350°F.
Prepare your cauliflower by removing all the outer green leaves and cut the base so it is flat.
In an oven dish, drizzle olive oil and put both the cauliflowers, together with the garlic cloves, sliced lemon and sage around it, drizzle with a little more oil.
In a bowl, mix the broth, the two mustards, the vinegar, wine and seasoning.
Pour half the sauce over the cauliflower.
Bake for about an 1 hour 30, or until soft when piercing with a knife. Baste every 15 minutes using the rest of the sauce.
Serve hot with a fresh salad made of walnuts, young leaves and blue cheese, and some warm crunchy bread.
Enjoy… Bon appetit! ♥♥♥
