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Bon Appétit

Cauliflower with Mustard-Lemon Butter

4.4

(179)

Image may contain Plant Food Cauliflower and Vegetable
Cauliflower with Mustard-Lemon ButterPornchai Mittongtare

This original take on cauliflower (the florets are thinly sliced) is equally good at room temperature.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 small head of cauliflower (about 1 3/4 pounds)
1 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 tablespoon chopped fresh parsley

Preparation

  1. Step 1

    Preheat oven to 400°F. Butter rimmed baking sheet. 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.

    Step 2

    Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

    Step 3

    Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

    Step 4

    Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

TagsCauliflowerVegetableLemonCitrusFruitSideDinnerGluten FreeNut FreeVegetarianEasyRoastBon Appétit
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