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Honey Dijon Brussel Sprouts Over Mashed Cauliflower


Roasted brussels sprouts tossed in a honey dijon glaze with crispy pancetta. It will make a sprouts lover out of you.

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Rate this recipe 4.3/5 (10 Votes)


  • For the Cauliflower Mashed:
  • 1 lb brussels sprouts
  • 3 Tbsp olive oil
  • salt and pepper to taste
  • 1/4 lb pancetta, diced
  • 1/2 cup leeks, diced
  • 1/4 cup onion, diced
  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 cup red bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 2 lbs cauliflower, rough chopped
  • 1/2 cup light cream
  • 3 Tbsp olive oil
  • salt and pepper to taste


Servings 4
Adapted from


Step 1

In a large stockpot, bring salted water to a boil. Place cauliflower in pot and cook for ten minutes. Drain really really well. Place cooked cauliflower in a food processor (or hand mash) and add cream and olive oil. Process until fairly smooth. If it needs more liquid, add cream or milk. Add salt and pepper to taste.
Set aside.
Heat oven to 400º. Place sprouts on a cookie sheet. Drizzle with olive oil. Add salt and pepper. Roll them around so they are coated well. Roast until they are slightly browned and crisp. Set aside.
In a large saute pan, brown pancetta over medium high heat. Add leeks and onion and cook for several more minutes. Add mustard and honey and stir to coat. Add salt and pepper to taste.
Place mashed cauliflower on a large plate. Place brussels sprouts over top. Sprinkle red pepper and parsley over top and serve. Serves 4-6.

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