Roasted Curried Cauliflower In A Mustard Thyme Cream Sauce

• Roasted Curried Cauliflower
• 2 small heads of cauliflower
• olive oil
• salt
• black pepper
• curry powder
• Mustard Cream Sauce with Thyme
• 6 ounces amber ale
• 1 medium shallot, minced
• 1 teaspoon fresh thyme leaves, finely chopped
• 1 cup your favorite chicken broth
• 3/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon yellow mustard seeds
• pinch salt
• squeeze of lemon juice

1. Preheat the oven to 400F. Slice the cauliflower in 3/4" slices through the head top to bottom.
2. Lightly toss on a baking sheet with enough olive oil to lightly coat the pieces; sprinkle with a couple healthy pinches of salt, pepper and one pinch of curry powder. Toss gently to coat without breaking the cauliflower into smaller pieces.
3. Separate the pieces and roast for 30 minutes, or until tender. While the cauliflower is roasting, make the reduction cream sauce.
4. In a medium pot over medium high heat, bring the beer, shallots and thyme to a boil. Simmer tountil the beer is reduced to 1/4 cup.
5. Add the chicken broth, bring back to a boil and simmer until the total liquid is reduced by half. You should have about 2/3 cup of liquid.
6. Add the cream, bring to a simmer and reduce until you have 1 cup of liquid.
7. Stir in the mustard, mustard seed and salt to taste. Finish with a squeeze of lemon to sharpen and balance out the flavors.
8. Gently toss the roasted cauliflower with 1/4 cup of the mustard sauce. Serve some cauliflower on the plate and top with a drizzle of sauce.

cauliflower, cauliflower, olive oil, salt, black pepper, curry powder, cream sauce, amber, shallot, thyme, your favorite chicken broth, heavy cream, mustard, yellow mustard seeds, salt, lemon juice

Taken from food52.com/recipes/3858-roasted-curried-cauliflower-in-a-mustard-thyme-cream-sauce (may not work)