This is a decent weekday recipe, based on the time spent, although you don’t get to just set it in the oven and forget it until it’s done. I cut the original amount of butter with olive oil so you can pretend it’s healthier. The initial recipe is based on one from the November 2006 issue of Bon Appétit available here. You could also just use olive oil, for a lactose-free version, but it’s not as tasty with so little fat content. Stay tuned for the next post! I’ve been working on cooking up some interesting posts for y’all.
Cauliflower with Mustard-Lemon Butter
- 1 small head of cauliflower (about 1 3/4 pounds)
- 1 teaspoon coarse kosher salt
- 1-1.5 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons whole grain Dijon mustard
- 1 1/2 teaspoons finely grated lemon peel
- Preheat oven to 400°F. Butter rimmed baking sheet, or line with parchment paper.
- Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.
- Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.
- Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes
- Transfer cauliflower to platter. Serve warm.
Today’s Recipe Rating:
Novelty Rating: 1 of 5 stars.
I may have been making variations for around two years, so it’s nothing new –but it has a pretty consistent and tasty result so I figured I’d post it here.
Likelihood of Repeat: 100%
You can add the leftovers to soup for more oomph, or eat it atop rice with a protein. It’s pretty good second day, although it loses its braised crispy quality.
Lesson Learned: Everything tastes good with butter! Why does chomping on a stick of butter not have the same effect?