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Preheat the oven at 220°C.
Remove the leaves from the cauliflower and slice into 1 cm thick slices. Arrange on a roasting tray lined with baking paper, drizzle with olive oil and scatter with cheese.
Roast for 20 minutes until tender and golden brown. Remove from the oven. Â
In the bowl of a food processor, add the cream cheese, horseradish and mustard and process to a smooth spreadable consistency. Add a little milk to thin it down if necessary, but keep it thick and luxurious.
Season generously with salt and pepper, then mix well and transfer to smaller serving bowls. Â
To finish:
Serve with beautiful fresh vegetables on a platter or with banting crackers.Â
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