Paleo Roasted Cauliflower With Lemon Mustard Dressing Recipes

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CAULIFLOWER WITH MUSTARD-LEMON BUTTER



Cauliflower with Mustard-Lemon Butter image

Categories     Mustard     Side     Roast     Christmas     Thanksgiving     Lemon     Cauliflower     Fall     Winter     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 small head of cauliflower (about 1 3/4 pounds)
1 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 tablespoon chopped fresh parsley

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.

PALEO ROASTED CAULIFLOWER WITH LEMON MUSTARD DRESSING



PALEO ROASTED CAULIFLOWER WITH LEMON MUSTARD DRESSING image

Categories     High Fiber     Wheat/Gluten-Free     Lemon     Cauliflower     Healthy

Yield 4 people

Number Of Ingredients 6

3 tablespoons oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/3 cup coconut milk or half & half
1/5 cup walnuts, hazelnuts or pecans
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 450°F. In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of the oil and a little salt. Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15-20 minutes. Meanwhile, toast the nuts in a oily skillet for a few minutes over medium-high heat, shaking pan or stirring nuts often to avoid burning. Nuts will continue to toast a little as they cool, so remove pan from heat before they finish toasting and set aside to cool. In a large bowl, whisk together the lemon juice, mustard, coconut milk (or half & half) and remaining 1 tablespoon of oil. Add the roasted hot cauliflower, scraping any residual oil and brown cauliflower bits into the bowl. Add the nuts and freshly ground black pepper; toss to coat. Serve Warm.

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