Recipes and Cooking Spicy Honey Roasted Cauliflower 3.3 (3) A side dish recipe that's bound to turn the heads of family and friends. The fresh herbs called for in this recipe can be what's on sale at the market or simply parsley from the fridge. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2008 Print Share Share Tweet Pin Email Prep Time: 20 mins Roast Time: 25 mins Total Time: 45 mins Servings: 8 Ingredients ¼ cup honey 2 tablespoon whole grain mustard 2 tablespoon butter, softened ⅓ cup fresh whole grain bread crumbs 3 tablespoon chopped fresh herbs 2 whole heads cauliflower, trimmed and cleaned Coarsely chopped fresh herbs Directions Preheat oven to 350 degrees F. Combine the honey, mustard, butter, bread crumbs and 3 tablespoons herbs in a small bowl. Set aside. Use a long slim pairing knife to pierce the heart of each cauliflower stem. Place each head, stem side down, in a deep baking dish large enough to hold both heads. Add about 1/4-inch of hot water to the dish. Cover with foil. Bake 8 to 10 minutes, or until the water begins to steam. Remove foil. Carefully our off water. Return cauliflower to oven. Increase oven temperature to 400 degrees F. Bake for 5 minutes to dry the heads. Remove from oven and coat well with the bread crumb mixture. Return to oven. Roast 12 to 15 minutes or until the cauliflower heads are well browned. To serve, top with additional chopped fresh herbs. Makes 8 servings. Note: Look for small heads of cauliflower (1 to 1-1/2 lb.). If the heads available in your local supermarket are larger, halve them through the stem end. Print