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.
- 1 small head cauliflower (about 1 3/4 pounds)
- 1 teaspoon coarse kosher salt
- 6 tablespoons butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons whole grain Dijon mustard
- 1 1⁄2 teaspoons finely grated lemon peel
- crushed red pepper flakes, to taste
- 1 tablespoon chopped fresh parsley
Directions See How It's Made
- 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.
- Meanwhile, melt butter in small saucepan over medium heat.
- Whisk in lemon juice, mustard, crushed red pepper flakes, if using, and lemon peel.
- Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.
- *Can be made 2 hours ahead; let stand at room temperature.
- If desired, rewarm in 350°F oven until heated through, about 10 minutes.
- Transfer cauliflower to platter.
- Sprinkle with parsley and serve warm or at room temperature.