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

Ingredients

• 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

Directions

Preheat oven to 400^oF, 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.

Notes:

1) You can make this 2 hours ahead, let the cauliflower stand at room temperature, and then rewarm in 350^oF 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.