Roasted Cauliflower

1 medium cauliflower, broken into medium florets
2 tablespoons extra virgin olive oil
Pinch of kosher salt
1/4 cup bread crumbs
4 tablespoons ( 1/2 stick) unsalted butter
1 tablespoon minced shallots
1/2 teaspoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
1/2 tablespoon chopped fresh rosemary
1/2 teaspoon sherry vinegar
1 teaspoon whole-grain mustard
Cracked black pepper

Preheat oven to 450 degrees.

In a heavy-bottomed pan, toss the cauliflower with the olive oil and salt. Roast the cauliflower for 15 minutes and test for doneness or desired texture. When the cauliflower is done, toss with the bread crumbs and set aside.

Immediately heat the butter in a saute pan and saute the shallots, thyme, parsley and rosemary. Let the butter melt and brown slightly. Stir in the sherry vinegar and whole grain mustard. Return the cauliflower to the saute pan and toss well to coat. Season with salt and cracked pepper to taste.

Serves 6