Page 59 - Harrington Family Recipes

Cauliflower with Mustard-Lemon Butter

Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small head cauliflower -- (about 1 3/4 pounds)
1 teaspoon salt
6 tablespoons butter -- (3/4 stick)
2 tablespoons fresh lemon juice
2 tablespoons dijon mustard
1 1/2 teaspoons lemon peel -- finely grated
1 tablespoon chopped fresh parsley

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.

This original take on cauliflower (the florets are thinly sliced) is
equally good at room temperature.

Makes 6 servings.
Bon Appétit

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Per Serving (excluding unknown items): 111 Calories; 12g Fat (91.4%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 31mg
Cholesterol; 540mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit;
2 1/2 Fat; 0 Other Carbohydrates.

NOTES : Made this 11/22/06. Different take, but really good.

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