Cauliflower is becoming one of my favorite vegetables, with its versatility as a vegetable (a solid base to build flavors on) and the fact that it comes in white, orange, and purple! I made this recipe with cheddar cauliflower, which is why it’s a vibrant orange/yellow.
The following is a simple recipe I got from Epicurious, modified slightly for my purposes. It calls for slicing the cauliflower thinly, but I think you can ignore that and create individual florets or a flurry of chopping motions to reduce it all down a bit.
However you decide, preheat your oven to 400 degrees and lay your cauliflower out on a baking sheet. The recipe calls for roasting at 400 for 15 mintues before adding the butter. I say it depends on your taste for cauliflower. If you like it really cooked, do so. If not, skip to the butter part.
The butter part.
Melt 6 tablespoons of butter in a sauce pan (you could use less and a microwave if you wanted). Add 2 tablespoons of Dijon mustard and 2 tablespoons lemon juice and stir to combine (I squeezed a whole small lemon in and it was fine. Taste as you go along.)
Drizzle all over pre-roasted (or raw, depending in your desired cauliflower consistency) cauliflower and roast again for 10 minutes.
Oh, I’ve not tried roasting cauliflower but I can attest to the way mustard makes it sparkle! I think a few years back, I had steamed cauliflower with a mustard-butter sauce. Adding lemon surely would have created an amazing sauce too. I’m so glad you wrote about this magical combo!
Oh, and it was so good too! Velvety, spicy, and a bit tart. I highly recommend it.
yummmmmy! i made this for the second time, tonight, and its even better than the first time i made it. its really a delicious recipe.
[*for people who do not have such a rockin' oven as parsnip and cauliflower (haha), you may have to leave it in for longer than 10min the 2nd time around...doesn't quite get cooked enough in our crappy weak oven unless its in for about 15-20min]