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Cauliflower.Deborah Baic/The Globe and Mail

Like Brussels sprouts, cauliflower has been around for ages, but only recently has it become sexy enough to serve to company – especially to company you really like. Cauliflower is packed with vitamins and antioxidants, and becomes complex and delicious with a simple bit of roasting in the oven. In this version, a late fall head of the vegetable becomes both sweeter and more peppery with the addition of grainy mustard, smoky bacon and a hint of fresh garlic.

Servings: 6

Ready Time: 50 minutes


5 strips smoked bacon

1 large head cauliflower

½ teaspoon salt

Freshly ground pepper, to taste

1 tablespoon grainy

Dijon mustard

2 teaspoons olive oil

½ teaspoon minced garlic


Preheat oven to 350 F. Arrange bacon in a single layer on a baking sheet and cook in oven until crispy, about 12 minutes. Set aside to cool. Meanwhile, break cauliflower into small florets and trim stalks as necessary. Wash and dry well. Remove bacon from baking sheet and drain fat into a small dish. Turn oven up to 425 F and arrange cauliflower on baking sheet. Season with salt and drizzle with approximately 1 tablespoon bacon fat. Roast cauliflower for 30 to 35 minutes or until deep golden brown. Chop or break bacon into small bits and sprinkle over cauliflower, returning to oven for 5 minutes just to heat through. Transfer to a serving dish.

Combine Dijon, olive oil and garlic in a small dish and mix well with a fork. Drizzle over cauliflower, adjust seasoning and serve.