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Cauliflower:
Sauce:
Make Cauliflower:
Break away and discard leaves from bottom of cauliflower. Cut head in half, then cut away and discard the stem.
Cut remainder into florets. Slice each floret into 1/4" thick slices.
Place floret slices in a large mixing bowl and add oil, salt and pepper, tossing to coat slices. Spread on a large rimmed baking sheet in a single layer (use more than 1 sheet if needed).
Place in oven and roast for 25 to 30 minutes, turning slices with a flat spatula about halfway through. Roast until cauliflower is browned in spots and stems are fork-tender.
Make Sauce:
Whisk until it smoothes out and becomes creamy. (It may look curdled at first, but it will come together as you whisk.)
Remove cauliflower from oven and serve with sauce.
Publisher's Notes:
Posted by Harriet Neal
Nutritional Info Per Serving: N/A
1 head cauliflower
3 to 4 tbsp. olive oil
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
4 tbsp. butter
1 tbsp. Dijon mustard
1 to 2 tbsp. fresh lemon juice
Preheat oven to 375°F.
Melt butter in a small saucepan over medium heat. Cook until foam subsides and butter just begins to turn brown. (Watch carefully so it doesn't burn.) Remove from heat and add mustard and lemon juice.
Roasted cauliflower is sweeter and nuttier than a bland, steamed side dish. We adapted several versions, including one by Amanda Hesser of The New York Times, to come up with this one.