Cauliflower With Mustard-Lemon Butter

READY IN: 40mins
Recipe by Manami

Bon Apetit Magazine, November 2006 edition. Another way to prepare cauliflower!

Top Review by Scoutie

I am going thru all my old food mags to post recipes here. (What a task!) Found this gem and was going to post, but you beat me to it. It's a snap to make, and the flavor is fresh and delicious. The first time I made it as the recipe stated. The next time I just cut the cauliflower into small florets rather than slices, used Meyer lemons (we have a tree) and added minced garlic as well. I also cut down the butter to 4 Tbsp and leave in the oven until edges start to brown. I sometimes top with freshly grated Parmesan or Asiago cheese for the last 10 minutes of roasting. Everyone I serve this to LOVES it, even the kidlets. LOL I think the sauce would be great on chicken and other veggies as well. Thanks for posting, Manami.

Ingredients Nutrition


  2. Preheat oven to 400°F
  3. Butter rimmed baking sheet.
  4. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices.
  5. Arrange slices in single layer on prepared baking sheet; sprinkle with salt.
  6. Roast until cauliflower is slightly softened, about 15 minutes.
  7. SAUCE:.
  8. Meanwhile, melt butter in small saucepan over medium heat.
  9. Whisk in lemon juice, mustard, crushed red pepper flakes, if using, and lemon peel.
  10. Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.
  11. *Can be made 2 hours ahead; let stand at room temperature.
  12. If desired, rewarm in 350°F oven until heated through, about 10 minutes.
  13. Transfer cauliflower to platter.
  14. Sprinkle with parsley and serve warm or at room temperature.

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