Cauliflower with Mustard-Lemon Butter

Another cauliflower recipe. I haven't made it yet, but it sounds good.

1 small head of cauliflower
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 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. Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

Makes 4 servings.

Curried Cauliflower Puree

1 small head of cauliflower, cut into 1-inch florets
1 teaspoon salt
2 tablespoons butter
1 tablespoon curry powder
3 tablespoons cream

Steam cauliflower for 15 to 20 minutes until tender.

Place cauliflower, butter , curry powder and cream into a Cuisinart or blender and blend into a smooth puree.

Makes 4 servings.

Review: This is the tastiest and easiest cauliflower recipe evah! Use in place of mashed potatoes.