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Roasted Cauliflower with Dijon Mustard-Lemon Butter is a delicious and simple side dish that can turn cauliflower skeptics into cauliflower enthusiasts!
Why You’ll 🫶🏻 this Cauliflower Dish
I am a fan of cauliflower served in any way, whether raw on a crudité platter, baked in a gratin, simmered for soup, or roasted. This is a reliable side dish and the champion of low-carb alternatives. In less than 30 minutes, you can turn a simple head of cauliflower into a gourmet delight that will leave everyone at the table asking for more. This zesty, tender, and delicious dish demonstrates that vegetables can shine as the main attraction of any meal, rather than just a forgettable side. It is delicious both warm and at room temperature, and can be made ahead of time and reheated in the oven without compromising flavor or texture, making it perfect for holiday entertaining. ~Nicole
Key Ingredients for Roasted Cauliflower with Dijon Mustard-Lemon Butter
Cauliflower is a versatile vegetable characterized by its white, compact head of florets. It sis an excellent alternative to grains and potatoes, which makes it a favored option for nutritious meals.
Grainy Dijon Mustard is a variety of mustard characterized by its rough texture, which includes whole mustard seeds. This gives it a burst of flavor and a gentler taste when compared to smooth Dijon mustard.
Butter adds richness, flavor, and a velvety texture to the sauce. Unless a recipe calls for salted butter, I always use unsalted butter so that I can control the taste. This is butter, need I say more? 😋
Lemon and Flat-leaf Italian Parsley add a fresh and zesty flavor, as well as a touch of color.
Equipment Needed
Tips for Making Roasted Cauliflower with Dijon Mustard-Butter Sauce
- Choose a tight head of cauliflower, approximately 1 3/4 pounds. Trim off any outer leaves, keeping the core intact. Cut the head in half, and cut each half into slim wedges. Some florets may break, but that is okay!
- Oil a rimmed baking sheet and season the cauliflower with salt before roasting in a 400°F oven. Once the cauliflower is in the oven, prepare the mustard-lemon butter.
- After 15 minutes, remove the cauliflower from the oven and pour or spoon the butter mixture over the cauliflower wedges. Return the pan to the oven to continue roasting until perfectly nutty and browned.
Substitutions
- Use fresh rosemary or thyme instead of the parsley to give the dish a deeper aromatic flavor.
Serving Suggestions
This easy cauliflower dish is an excellent side dish to a variety of proteins, such as roast pork or beef, and of course, my favorite Roast Chicken! It is also an excellent hearty vegetarian option for entertaining.
Source: Adapted from Bon Appétit, November 2008
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Roasted Cauliflower with Dijon Mustard-Lemon Butter
Ingredients
- 1 small head of cauliflower (about 1 ¾-2 pounds), leaves removed and core kept intact
- 1 tablespoon Extra-virgin olive oil
- 1 teaspoon Kosher salt
- 3 ounces (6 tablespoons) unsalted butter
- 1 ½ teaspoons freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon finely minced fresh flat-leaf parsley
Instructions
- Preheat the oven to 400℉. Using a silicone brush, brush a rimmed baking sheet with olive oil; set aside.
- On a cutting board, cut the cauliflower head in half. Then cut each half into 8 slim wedges. Transfer the wedges to the prepared baking sheet and season with the salt. Bake until the cauliflower is slightly softened (use a pairing knife to check for tenderness), about 15 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the lemon zest, lemon juice, and mustard.
- Remove the pan from the oven. Using a small spatula, carefully turn the wedges over, then pour or spoon the butter mixture over the cauliflower. Return the pan to the oven and roast until the cauliflower is lightly browned and tender, about 10-15 minutes longer. Transfer the cauliflower to a platter and serve warm or at room tmperature.
Notes
- Cauliflower can be made up to 2 hours ahead and kept at room temperature.
- To serve warm, cauliflower can be reheated in a 350°F oven for about 10 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
