Cauliflower with Mustard-Lemon Butter
CAULIFLOWER WITH MUSTARD-LEMON BUTTER
Serves 6
1 small head cauliflower
1 t kosher salt
6 T unsalted butter
2 T fresh lemon juice
2 T whole grain Dijon mustard
1 ½ t lemon zest, finely grated
1 T fresh parsley, chopped
Preheat oven to 400F. Butter a rimmed baking sheet. Cut cauliflower in half, and then cut crosswise into ¼-inch thick slices. Arrange on a single layer on baking sheet and sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes. Melt butter in a small saucepan over medium heat and whisk in the lemon juice, mustard and zest. Spoon over the cauliflower and roast until crisp-tender, about 10 more minutes. Transfer to a platter, sprinkle with parsley and serve. Enjoy with DeLoach Sauvignon Blanc.