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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.
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.
To finish:
Serve with beautiful fresh vegetables on a platter or with banting crackers.
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