- 2 heads cauliflower
- 1/ 4 cup olive oil, or other fat such as bacon fat
- 1/ 2 cup sour cream, or greek yogurt
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- Salt, To Taste
Preheat the oven to 450°F.
Remove the outer leaves of the cauliflower to expose the stem. Wash the cauliflower well and then slice along the stem to remove florets. If the florets are large, slice until they are all roughly the same size, no bigger than a walnut in its shell.
Toss the cauliflower and the oil in a large bowl to fully coat and season with salt.
Spread over a large sheet pan (or two) so that the pieces are spread out well and making contact with the pan. Roast until browned and crispy on the outside and tender inside, about 30-35 minutes.
While the cauliflower is roasting, combine sour cream or yogurt, honey, and dijon in a small bowl. Chop almonds into small bits.
When the cauliflower is done, remove pan from oven and serve immediately with a dollop of cream sauce and a sprinkle of roasted almonds. Store leftovers in the fridge for up to 3 days in an airtight container.