This is quick healthy and of course, dee-licious recipe I adapted from March 2011 Food & Wine Magazine. To make it a little lighter I used a little less olive oil instead I used some sparkling water. Sounds odd – but it nicely thinned the mustard so it would evenly coat the cauliflower. The mustard is not overwhelming, but luxurious!
Ingredients:
1 head of cauliflower, cut into florets
3 TBSP Dijon mustard
1 TBSP olive oil
1 – 2 TBSP sparkling water
3 cloves of garlic, minced
Salt and Pepper
Preheat oven to 400.
Whisk mustard, olive oil, water and garlic in a small bowl. Add more water if it is too thick. Toss cauliflower in sauce and roast for 30 minutes.
Serves 4.
1 WW PP per serving.
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