Spicy Honey-Roasted Cauliflower

Look for small heads of cauliflower (1lb-1 1/2 lbs). If the heads are too large, cut the head down through the stem end. As far as the spices go, use whatever you have on hand, whatever is in season, or whatever you have lingering in the garden. Being flexible is the key. BH&G Magazine, 12/2008 edition.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄2 cup honey
• 1⁄4 cup  whole grain mustard
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 1⁄8-1⁄4 teaspoon crushed red pepper flakes
• 1⁄2 cup  fresh breadcrumbs or 1⁄2 cup  seasoned  breadcrumbs
• 1⁄2 cup  chopped herbs
• 2  whole heads cauliflower, trimmed & cleaned
•  coarsely chopped herbs (such as parsely, oregano, dill, basil)
• 1⁄8 cup parmesan cheese, divided

Directions

1. Preheat oven to 350ºF.
2. Combine the honey, mustard, butter, bread crumbs, crushed red pepper flakes,half of Parmesan cheese & 1/2 cup chopped herbs in a small bowl; mix well and set aside.
3. Use a long slim paring knife to pierce the heart of each cauliflower stem.
4. Place each head, stem side down, in a deep baking dish, large enough to hold both heads.
5. Add about 1/4 inch of hot water to the dish.
6. Cover with foil; bake 8-10 minutes, or until the water turns to steam.
7. Remove foil; carefully pour off the water.
8. Return to oven.
9. Increase oven temp to 400ºF.
10. Bake for 5 minutes to dry the heads.
11. Remove from oven & coat well with the bread crumb mixture.
12. Pour half of the cheese on top of mixture.
13. Return to oven & roast 12 to 15 minutes or until the cauliflower heads are browned.
14. To serve, top with additional chopped fresh herbs.