Cauliflower with Mustard Lemon Butter is an easy and flavorful side dish that will elevate any meal. Made with just a few simple ingredients, this dish is packed with flavor and sure to please the whole family. The combination of tangy mustard, zesty lemon, and rich butter creates a delicious sauce that coats the tender cauliflower florets, making them irresistibly delicious. Serve this dish as a side to roasted chicken, grilled fish, or your favorite vegetarian main course for a healthy and satisfying meal.
Here are our top 6 tried and tested recipes!
CAULIFLOWER WITH MUSTARD-LEMON BUTTER
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
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.
CAULIFLOWER WITH MUSTARD-LEMON BUTTER
Make and share this Cauliflower With Mustard-Lemon Butter recipe from Food.com.
Provided by Manami
Categories Lemon
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- CAULIFLOWER:.
- 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.
- SAUCE:.
- Meanwhile, melt butter in small saucepan over medium heat.
- Whisk in lemon juice, mustard, crushed red pepper flakes, if using, and lemon peel.
- Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.
- *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.
Nutrition Facts : Calories 117.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 442.2, Carbohydrate 3.3, Fiber 1.4, Sugar 1.4, Protein 1.2
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
- Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
- Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
- Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
- Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
DIJON ROASTED CAULIFLOWER
Bring some interest to cauliflower with this flavorful side dish that's been known to convert cauliflower-haters into cauliflower-lovers. Especially good with pork.
Provided by TunaFishTaco
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
- Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 15.3 g, Fat 10.5 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 291 mg, Sugar 5.5 g
BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER
Categories Mustard Vegetable Side Sauté Vegetarian High Fiber Buffet Lemon Broccoli Cauliflower Healthy Chive Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Using fork, blend butter, mustard and lemon peel in small bowl. Mix in cup chives. Season with salt and pepper.
- Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
- Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.
CAULIFLOWER AND BROCCOLI WITH MUSTARD, CHIVE AND LEMON
The vegetables and sauce can be prepared in advance and chilled in separate containers until ready to use. When ready to use simply combine them in a pot and heat them until serving temperature, or use your microwave. Very, very easy.
Provided by Normaone
Categories Cauliflower
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the butter, mustard and lemon peel.
- Mix in the 1/3 cup chives.
- Season and set aside.
- In a large pot of boiling, salted water, cook cauliflower 2 minutes.
- Add broccoli and cook about 3 minutes longer, until crisp tender.
- Drain.
- Return to the pot and toss with the mustard/butter sauce.
- Season, sprinkle with additional chives and serve.
Nutrition Facts : Calories 174.8, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 196.2, Carbohydrate 14.5, Fiber 6.1, Sugar 4.7, Protein 6
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is firm and compact, with no signs of bruising or blemishes. Smaller heads of cauliflower tend to be more tender and flavorful.
- Cut the cauliflower into even-sized florets: This will help them cook evenly. To do this, remove the leaves from the cauliflower and cut the head into quarters. Then, cut each quarter into florets.
- Steam the cauliflower: Steaming is the best way to cook cauliflower, as it preserves its nutrients and flavor. Place the cauliflower florets in a steamer basket over a pot of boiling water. Cover and steam for 8-10 minutes, or until the cauliflower is tender but still has a slight crunch.
- Make the mustard-lemon butter sauce: While the cauliflower is steaming, melt the butter in a saucepan over medium heat. Add the mustard, lemon juice, salt, and pepper. Stir until combined.
- Toss the cauliflower with the mustard-lemon butter sauce: Once the cauliflower is cooked, transfer it to a bowl and toss it with the mustard-lemon butter sauce. Serve immediately.
Conclusion:
Cauliflower with Mustard-Lemon Butter is a simple but flavorful dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. The cauliflower is tender and slightly crunchy, while the mustard-lemon butter sauce is tangy and delicious. This dish is sure to please everyone at the table.
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