We had 6 boys spend the night, and after a diet of cinnamon rolls, pizza, peanut butter and nutella sandwiches, chocolate chip cookies and ice cream sundaes (with the occasional healthy snack thrown in) I was ready for a huge plate of vegetables. Following a 2 hour pilates class, I came home to a gorgeous smell permeating the house, and prepared acorn squash, broccoli, cauliflower, beets, zucchini and cabbage to accompany the Pot Roast I had put in the slow cooker before my Husband and I left on our morning walk.
CAULIFLOWER WITH MUSTARD LEMON BUTTER
1 head of cauliflower
1 teaspoon salt
6 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel
Heat oven to 400F. Cut cauliflower in half, then cut crosswise into 1/4-inch thick slices. Arrange slices in a single layer on a baking sheet, drizzle with olive oil and 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 over cauliflower and roast until crisp-tender, about 10 minutes longer.
Recipe adapted from Bon Appetit, November 2006