Cauliflower With Mustard-Lemon Butter
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Coarse Kosher Salt6 tbsps
Butter (3/4 stick)2 tbsps
Lemon Juice (fresh)1.5 tsps
Lemon Peel (finely grated)1 tbsp
Parsley (chopped fresh)Directions:
1
Preheat oven to 400°F
2
Butter rimmed baking sheet
3
Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices
4
Arrange slices in single layer on prepared baking sheet; sprinkle with salt
5
Roast until cauliflower is slightly softened, about 15 minutes
6
Meanwhile, melt butter in small saucepan over medium heat
7
Whisk in lemon juice, mustard, and lemon peel
8
Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer
9
DO AHEAD Can be made 2 hours ahead
10
Let stand at room temperature
11
If desired, rewarm in 350°F oven until heated through, about 10 minutes
12
Transfer cauliflower to platter
13
Sprinkle with parsley and serve warm or at room temperature
14
Preheat oven to 400°F
15
Butter rimmed baking sheet
16
Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices
17
Arrange slices in single layer on prepared baking sheet; sprinkle with salt
18
Roast until cauliflower is slightly softened, about 15 minutes
19
Meanwhile, melt butter in small saucepan over medium heat
20
Whisk in lemon juice, mustard, and lemon peel
21
Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer
22
DO AHEAD Can be made 2 hours ahead
23
Let stand at room temperature
24
If desired, rewarm in 350°F oven until heated through, about 10 minutes
25
Transfer cauliflower to platter
26
Sprinkle with parsley and serve warm or at room temperature