Lemon Dijon Cauliflower Food

CAULIFLOWER ROASTED IN DIJON MUSTARD AND LEMON BUTTER SAUCE

Steps:

• Preheat the oven to 200C/400F degrees
• Place the cauliflower florets on a baking tray and drizzle with the olive oil. Sprinkle with salt and roast for 20-25 minutes
• Remove the cauliflower from the baking tray and place in an oven dish.
• Melt the butter in saucepan and add the mustard, lemon juice and lemon rind.
• Spoon the mustard sauce over the cauliflower and return to the oven for about 10 minutes.
• Sprinkle with parsley and serve warm or at room temperature.

DIJON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
• Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
• Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

LEMON DIJON SAUCED BROCCOFLOWER OR BROCCOLI

Steps:

• Cook or steam broccoflower flowerets until fork-tender -- about 7-9 minutes; drain.
• While flowerets are cooking, combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
• Place cooked drained flowerets into bowl with the sauce and tooss to coat.
• Sprinkle with parmesan cheese and gently toss.
• Serve.

CAULIFLOWER WITH MUSTARD-LEMON BUTTER

Steps:

• 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. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.
• Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

CAULIFLOWER WITH MUSTARD-LEMON BUTTER

Steps:

• CAULIFLOWER:.
• 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.
• SAUCE:.
• Meanwhile, melt butter in small saucepan over medium heat.
• Whisk in lemon juice, mustard, crushed red pepper flakes, if using, and lemon peel.
• Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.
• *Can be made 2 hours ahead; let stand at room temperature.
• If desired, rewarm in 350°F oven until heated through, about 10 minutes.
• Transfer cauliflower to platter.
• Sprinkle with parsley and serve warm or at room temperature.