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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cauliflower with Mustard-Lemon Butter Recipe

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This recipe for Cauliflower with Mustard-Lemon Butter is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 small head of cauliflower (about 1 3/4 pounds)
1 tsp. coarse kosher salt
6 Tbsp. butter
2 Tbsp fresh lemon juice
2 Tbsp whole grain Dijon mustard
1 1/2 tsp finely grated lemon peel
1 Tbsp. chopped fresh parsley

Directions:
Directions:
Preheat oven to 400. 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,and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 more minutes.

Transfer cauliflower to platter. Sprinkle with parsley an serve warm or at room temp.

Can be made 2 hours ahead. Let stand at room temp. If desired, rewarm in 350 oven until heated through, about 10 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The first time I made this (actually Catherine made it) I didn't have a lemon so we used orange peel and orange juice and it was great. It was quick and easy and we enjoyed it at out Sunday after Thanksgiving Thanksgiving dinner.

 

 

 

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