Lemon Dijon Cauliflower Recipes

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.

MARINATED LEMON-TARRAGON CAULIFLOWER SALAD

Steps:

• Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
• Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
• Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.

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:

• 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.