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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cauliflower with Mustard-Lemon Butter Recipe

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This recipe for Cauliflower with Mustard-Lemon Butter is from The Ultimate Donovan Family Reunion 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 head of cauliflower
1 tsp. kosher salt
6 T. (3/4 stick) butter
2 T. fresh lemon juice
2 T. whole grain Dijon mustard
1 1/2 tsp. finely grated lemon peel
1 1/2 T. chopped fresh parsley
Directions:
Directions:
Preheat oven to 400º F. 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 minutes longer. Transfer to platter. Sprinkle with parsley and serve warm or at room temp. Can be made 2 hours ahead. Let stand at room temperature.
Number Of Servings:
Number Of Servings:
1-6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Catherine's Note: Michelle and I discovered this recipe last year. I have to admit that I am not a cauliflower fan, but I could eat an entire head of cauliflower with this recipe. Once you've tried it, you will never put cheese on your cauliflower again. It's always better with butter.

Michelle"s Note: 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 our "Sunday after Thanksgiving" Thanksgiving dinner.

 

 

 

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