Boistfort Valley Farm
Community Supported Recipe Box

Cauliflower with Mustard-Lemon Butter

ingredients

  • 1 head of cauliflower (about 1 3/4 pounds)
  • 1 teaspoon coarse kosher salt
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons whole grain Dijon mustard
  • 1 1/2 teaspoons finely grated lemon peel

procedure

dish: side
season: summer, fall

Preheat oven to 400°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.

Bon Appétit, November 2006

BoistfortValleyFarm.com/recipes