1.5 L cauliflower, cut into florets 6 cup
40 ml olive oil 3 tbsp
1 ml dried thyme 1/4 tsp
5 ml salt 1 tsp
15 ml white wine vinegar 1 tbsp
15 ml lemon juice 1 tbsp
2 ml dijon mustard 1/2 tsp
5 ml honey 1 tsp
fresh chives, chopped
In a large bowl; toss cauliflower with 1 tablespoon (15 ml) oil, thyme and half of salt. Spread mixture on large baking sheet. Bake in preheated 400 F (200 C) oven for 25 to 30 minutes or until lightly browned.
In a small bowl; whisk vinegar, lemon juice, mustard, honey, remainder of salt and remainder of oil.
Pour dressing over cauliflower and toss gently. Sprinkle with chives and serve at room temperature.
Serves 6