Cauliflower With Mustard-Lemon Butter

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• CAULIFLOWER

• 1  small  head cauliflower (about 1 3/4 pounds)
• 1  teaspoon  coarse kosher salt

• SAUCE

• 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

1. CAULIFLOWER:.
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.