I’m always open to trying new foods, and my ever-present curiosity often results in interesting ‘I do not like this’ faces. Recently, my mom made a cauliflower side dish and the dressing smelt so good that I decided to brave the strange vegetable again…and I liked it! While my feelings towards the undressed version of the colourless cousin of broccoli haven’t changed, just like with the Actually Delicious Roasted Brussels Sprouts, I’m excited to share a dish that might make you try it and like something new.
Cauliflower with Mustard-Lemon Butter Dressing
- 1 small head of cauliflower (about 1¾ pounds)
- 1 teaspoon coarse kosher salt
- 6 tablespoons butter (or dairy-free substitute, such as Earth Balance)
- 2 tablespoons fresh lemon juice
- 2 tablespoons whole grain Dijon mustard
- 1½ teaspoons finely grated lemon rind
- 1 tablespoon chopped fresh parsely
Preheat oven to 400oF, and butter rimmed baking sheet.
Cut cauliflower into small florets, spread on sheet and sprinkle with salt. Roast until slightly softened, about 15 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon rind.
Transfer cauliflower into a bowl and pour in butter mixture. Toss well to coat and return to pan to roast until crisp-tender, about another 10 minutes. Transfer to serving dish and sprinkle with parsley.
1) You can make this 2 hours ahead, let the cauliflower stand at room temperature, and then rewarm in 350oF oven until heated through (approx. 10 minutes).
2) You can get fancy with it by cuting the cauliflower into half, then crosswise into ¼-inch-thick slices. Arrange them in a single layer on the baking sheet for even roasting.
3) This can be served warm or at room temperature.