Cauliflower With Lemon Curry Mustard Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an amazing way to have a nice low-fat, low cal meal and still have a ton of flavor! Amazingly delicious! And so easy. Ingredients:
1 small head of cauliflower (about 1 3/4 pounds) |
1 teaspoon coarse kosher salt |
3 tablespoons (3/8 stick) butter (or ghee) |
3 tablespoons extra virgin olive oil |
2 tablespoons fresh lemon juice |
2 tablespoons whole grain dijon mustard |
1 1/2 teaspoons finely grated lemon peel |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped dried tarragon |
1 teaspoon curry powder |
1 handful panko bread crumbs |
Directions:
1. Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-to-1/2-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15-20 minutes.
2. Meanwhile, melt butter in small saucepan with olive oil over medium heat. Whisk in lemon juice, mustard, and lemon peel.
3. Sprinkle (lightly) curry powder and Panko bread crumbs (generously) over cauliflower, then spoon mustard-lemon butter evenly over cauliflower as evenly as possible and roast until crisp-tender, about 15-20 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.)
4. Transfer cauliflower to pre-warmed (a minute and a half in the microwave) platter. Sprinkle generously with parsley and serve warm or at room temperature. Awesome!
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