Roasted Cauliflower

For the cauliflower, preheat the oven to 400°F (205°C). Remove the leaves from the cauliflower.

Bring a large saucepan of water to a boil. Immerse the cauliflower, return to a boil and boil for 4 minutes.

Remove the cauliflower from the water and set aside.

In a bowl, mix the remaining ingredients listed under roasted cauliflower to make the marinade.

Brush the cauliflower with the marinade. Turn it over and brush the base thoroughly as well.

Roast for 30 to 35 minutes. Finish under the broiler for 3 minutes.

For the creamy mustard sauce, sauté the shallots and garlic in the oil in a skillet over medium heat for 3 minutes.

Add the cognac and bring to a boil, stirring.

Add the remaining sauce ingredients and mix well. Bring back to a boil, reduce the heat to low and cook for 3 minutes. Serve with the cauliflower.