Recipe - Maille Roasted cauliflower with veggies

Ingredients

Cauliflower:

1 medium sized cauliflower, washed, with leaves and stem removed
1 Tbsp semi soft coconut oil (15 ml)
1 Tbsp melted, liquid coconut oil (15 ml)
1/2 Tbsp Maille Honey Dijon Mustard (7.5 ml)
1 Tbsp Maille Forte Dijon Mustard (15 ml)
2 Tbsp Maille Balsamic Vinegar (30 ml)
1 tsp ground turmeric (4.25 g)
2 tsp granulated garlic (8.5 g)
1 tsp rough ground black pepper (4.25 g)
1 tsp dried thyme (4.25 g)
1 tsp rubbed oregano (4.25 g)
1 tsp pink himalayan salt (4.25 g)

Veggies:

3 small sweet potatoes, washed and cut in 1/2 lengthways
2 medium potatoes, washed and cut into 6 pieces each
5 heirloom carrots, washed
1/2 of 1 leek, washed well and cut into 1" chunks
1/2 Tbsp Maille Wholegrain Mustard (7.5 ml)
1/2 Tbsp Maille Honey Dijon Mustard (7.5 ml)
2 Tbsp Maille Red wine vinegar (30 ml)
1/4 cup organic cold pressed extra virgin olive oil (62.5 ml)
1/2 tsp rough ground black pepper (2 g)
1/4 tsp pink Himalayan salt (1 g)
1/2 tsp dried thyme (2 g)
1 tsp granulated garlic (4.25 g)
2 Tbsp water (25.5 g)
2 tsp nutritional yeast (8.5 g)

Instructions

For the Cauliflower

preheat oven to 435°F
Use a large dutch oven or a baking tray lined with foil.
After washing and cleaning the cauliflower, set aside.
In a bowl mix together all ingredients for the cauliflower, EXCEPT the coconut oil
Add in the semi soft coconut oil, and using your hand quickly combine the other ingredients with the oil, but do not allow the oil to melt from the heat of your hand.
Using your hand, spread the mixture and totally cover the entire cauliflower with the mixture, including the bottom florets. Massage well into the little crevices of the cauliflower. Spread the mixture in such a way that you form a raw crust or thick coating over it.
Turn cauliflower over, stem side up, and set aside.
Pour your liquid coconut oil into the mixing bowl that has all the Maille mixture. Swirl the oil around in the bowl so it picks up all the residual ingredients.
Pour liquid coconut oil into the crevices of the cauliflower, stem side up. **DO NOT SKIP this step.
Place cauliflower into dutch oven OR place onto lined baking tray and set aside For the veggies
Combine ALL of the ingredients for the veggies.
Using both of your hands, mix, spread, combine and cover all the veggies with the Maille ingredients and other herbs + spices.
Arrange veggies around the perimeter of the cauliflower.
If using a dutch oven, cover the pot and place on the center rack of your oven, bake for 40min.
If using a baking tray, create a tent over your cauliflower and veggies to trap steam. Place on the center rack of your oven and bake for 40 minutes.
After 40 minutes, remove the cover/foil tent, increase heat to 450°F and bake for 12 minutes.
Veggies are finished when a fork can go through the potato without force.
cauliflower is finished when you can pierce it with a knife and it just sinks in without resistance against the knife.
Serve warm.