Roasted Cauliflower with Mustard-Lemon Butter

When I was planning for Thanksgiving I found this recipe for Roasted Cauliflower on epicurious and just knew I had to make it for my family. My mother however is very allergic to lemon, so I made this for Jim's family at Thanksgiving. I was very pleased with how this turned out and this recipe will become my go to side dish when I need an easy vegetable in the future. (This and brussels sprouts!) Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy. I kid you not.

The ingredient list is simple, to serve 6 people you need:

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 finely grated lemon peel

The cauliflower was about 1.5 pounds when I purchased it and then I cut the cauliflower in half, then cut crosswise into 1/4-inch-thick slices.

Butter a rimmed baking sheet and spread cauliflower in a single layer.

Sprinkle with salt and roast at 400 degrees until cauliflower is slightly softened, about 15 minutes.

While the cauliflower is roasting, lets make the Mustard-Lemon Butter. I purchased this whole grain dijon mustard from Central Market.

Melt butter in small saucepan over medium heat (I did this in a bowl and melted the butter in the microwave, I wasn't in the mood for dirtying another saucepan.) Whisk in lemon juice, mustard, and lemon peel.

This is what the cauliflower looks like after 15 minutes.

Spoon mustard-lemon butter evenly over cauliflower, toss again to coat evenly and roast until crisp-tender, about 10 minutes longer.

DO AHEAD! This lovely side dish 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 a platter. Sprinkle with parsley and serve warm or at room temperature.