Roasted Cauliflower with Mustard Butter

1 cauliflower, trimmed into florets
1lb red potatoes, halved and cut in thirds
2 tbsp olive oil
salt and pepper, to taste

Mustard Butter:
2 tbsp butter, softened
2 tbsp whole grain mustard
2 tsp prepared horseradish
1 tsp honey

Preheat oven to 450 farenheit. 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.

Cream of Cauliflower Soup

Butter 25g ( 1oz )
cauliflower - ½ medium in florets
onion - 1 small, chopped
milk - 750ml ( just over 1 pint )
vegetable or chicken stock cube
grated nutmeg - ½ tsp
celery salt
freshly ground pepper
fresh parsley to garnish
croutons to serve

Melt the butter in a saucepan, add the cauliflower and onion and sauté for 2 minutes. Pour in the milk, stock cube and seasoning. Simmer until the cauliflower is cooked. Liquidise until smooth. Gently reheat and serve garnished with parsley and croutons.

Kind Regards


Isobel Davies