Wednesday, January 18, 2012

Roasted Cauliflower with Lemon and Mustard

We gave you the basics on roasting vegetables last week. Here's a delicious version of roasted cauliflower that is fancied up a bit. Rather than oil, it uses butter as the fat, which adds tons of flavor. Mustard and lemon add even more. The roasting temperature is lower because the butter will burn at high temperatures. Totally delicious.

Roasted Cauliflower with Mustard and Lemon
(serves 6; total cost is $4.20)

2 lbs cauliflower (1 medium head)
6 tbl butter
2 tbl fresh lemon juice
2 tbl whole grain mustard, such as Dijon
1 ½ tsp fresh lemon zest, minced (see Note)
½ tsp salt
¼ tsp black pepper
2 tbl chopped parsley

Preheat oven to 375° F.

Remove leaves and the tough core from the cauliflower. Slice into ¼" pieces. Place in a large bowl.

Melt butter over low heat. Add lemon juice, mustard, and lemon zest. Whisk to combine. Pour over cauliflower and toss. Pour onto a large rimmed cookie sheet, spreading the cauliflower into 1 layer. Make sure to scrape all the butter out of the bowl. That's the good stuff; don't waste it! Sprinkle cauliflower with salt and pepper.

Put in the oven for 15 minutes. Stir around, then return to the oven for another 20 minutes until cauliflower is tender.

Sprinkle with chopped parsley. Serve hot or at room temperature.

Note: The easiest way to zest a lemon is with a microplane. If you don't have one, you can use a vegetable peeler to take off just the yellow part of the peel. The white part (the pith) is extremely bitter, so don't peel too deep. The top yellow layer is full of tasty lemon oil and that's what you want.

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