I had a roommate who I didn’t particularly like but we did bond a little over food. On one of those occasions, we made a recipe for roasted cauliflower from a magazine (not a clue as to the name, and it was hers, so I can’t cite it) using mustard and lemon, and I adored it. The variation I’ve been making from memory is below. Be sure to use a smooth creamy mustard for the Dijon mustard, and I prefer black mustard seeds. It’s divine when you use butter, but more virtuous when you use olive oil. Either way, be generous with the lemon.

Roasted Cauliflower with Lemon and Mustard

1 large cauliflower
1/4 c olive oil or 2 T olive oil and 2 T butter (melted)
1/4 t salt
1/8 t black pepper
2 T dijon mustard
2 t mustard seeds
2 lemons, juiced
Zest of 1 lemon
2 T butter, melted
2 T parsley, minced

Preheat oven to 425 F.

Meanwhile, wash and cut the cauliflower into florets. Toss in the olive oil (or olive oil and butter mixture) with the salt and pepper. Place on a baking sheet so that the florets are in one layer, and don’t let them touch very much or they will steam instead of roasting. Roast, stirring every 10 minutes, for 30 minutes or until almost done. The fork should enter a piece of cauliflower but still meet some resistence. There will be variation in times, based on your oven’s actual temperature and how quickly it heats up after you open the door.

Meanwhile, stir together the mustards, lemon juice, lemon zest, and butter. When you take the cauliflower out of the oven at 30 minutes (or when almost done), toss with the dressing. Return to the oven for 10-15 minutes. Remove, garnish with the parsley, and enjoy hot or cold.

Linked to: Seasonal Sunday