Preheat oven to 400 degrees.
Cut cauliflower and other vegetables to golf ball sized pieces.
Vegetables I use are root veggies, brussel sprouts, broccoli, etc.
In a large work bowl, add olive oil, mustard, curry powder, cumin,
herbs de Provence and salt and pepper to taste; whisk until dressing
is well incorporated and smooth. Add vegetables pieces to bowl
and toss until pieces are evenly coated.
Spread vegetables in an even layer on a baking sheet, and roast
until tender and golden brown, 20-25 minutes.
|