Place 1 clove garlic and 1 small shallot in food processor, pulse until chopped. Add ¼ cup sherry vinegar, 2 tablespoons sorghum, and 1 tablespoon coarse grain mustard. Pulse until combined. Slowly add 2/3 cup canola oil, until vinaigrette is smooth. Add salt and pepper and a squeeze of fresh lemon.
Break 1 head of cauliflower into small florets. Place on baking sheet and toss with 1 tablespoon olive oil and salt. Roast at 400°F for 35 minutes (or until browned and tender), turning occasionally. Toss cauliflower with a little dressing.
Courtesy of Silo restaurant