cauliflower with mustard-lemon butter

mustard cauliflower 3

While you don’t want to serve plain steamed vegetables on Thanksgiving, maybe not every dish needs to be drowned in cream, you know? These cauliflower have enough flavor from spicy mustard and tart lemon to stand up to the rich foods at Thanksgiving, but they’re also light enough to serve with any weeknight chicken dish.

mustard cauliflower 2

It’s almost too simple to provide a recipe for, as this is nothing more than roasted cauliflower topped with mustardy, lemony butter. Fortunately, that means it’s easy. Whether you’re making this for a busy holiday or on a busy weeknight, the cauliflower can be chopped in advance and the flavorings can be mixed. That means it takes even less time to make than green bean casserole – but it tastes a lot better and has a fraction of the calories.

mustard cauliflower 4

Two years ago: Pumpkin Biscotti
Three years ago: Bourbon Pumpkin Cheesecake

Printer Friendly Recipe
Cauliflower with Mustard-Lemon Butter (adapted from Bon Appétit via epicurious)

6 servings

If you aren’t a fan of cauliflower, I don’t see any reason that this method wouldn’t work just as well with broccoli or Brussels sprouts.

1 small head of cauliflower (about 1¾ pounds), cut into 1-inch florets
1 teaspoon kosher salt
2 tablespoons butter
2 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
1 teaspoon finely grated lemon peel
1 tablespoon chopped fresh parsley

1. Heat the oven to 400 degrees. Arrange the cauliflower in a single layer on the prepared baking sheet; sprinkle with salt. Roast until the cauliflower is slightly softened, about 15 minutes.

2. Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the lemon juice, mustard, and lemon peel.

3. Scrape the mustard-lemon butter evenly over the cauliflower; toss to evenly coat the cauliflower and roast until crisp-tender, about 10 minutes longer. Transfer the cauliflower to a serving dish; sprinkle with parsley and serve warm.

mustard cauliflower 5

Comments

  1. Lora says:

    This looks amazing! So flavorful.

  2. Yum. I love cauliflower and this looks like a delicious way to change it up a little. I love a good veggie side dish!

  3. I agree that some simple new veggie ideas really need to be added to the traditional Thanksgiving plate. I would love to use this lemon mustard butter on fish, too. And Brussels sprouts, too!

  4. Kate says:

    I made Brussels sprouts this way tonight, thanks for the idea! They were perfectly tart and flavorful.

  5. Turk says:

    Does it still count as healthy if you eat the entire head of cauliflower? This looks like a nice twist to roasting cauliflower.

  6. Dave says:

    Not to mention that this method avoids the boiling method which at least half the time ends up turning the veggies to mush.

Speak Your Mind

*