Cauliflower With Mustard Lemon Butter Recipes

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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



Cauliflower with Mustard-Lemon Butter image

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.

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 chopped fresh parsley

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



Cauliflower With Mustard-Lemon Butter image

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

1 small head cauliflower (about 1 3/4 pounds)
1 teaspoon coarse kosher salt
6 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel
crushed red pepper flakes, to taste
1 tablespoon chopped fresh parsley

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



Mustard-Parmesan Whole Roasted Cauliflower image

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.

2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving

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



Broccoli and Cauliflower with Lemon, Mustard and Chive Butter image

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.

1/2 cup (1 stick) butter, room temperature
2 tablespoons Dijon mustard
1 tablespoon grated lemon peel
1/3 cup plus 1 tablespoon chopped fresh chives
1 1 1/2-pound whole cauliflower, trimmed, cut into florets
2 1/2 pounds broccoli, stems trimmed, cut into florets

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



Dijon Roasted Cauliflower image

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

2 tablespoons Dijon mustard
3 tablespoons vegetable oil
1 shallot, minced
2 cloves garlic, minced, or more to taste
1 large head cauliflower, cut into florets
salt and ground black pepper to taste

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



Cauliflower and Broccoli with Mustard, Chive and Lemon image

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

1/2 cup butter, room temperature
2 tablespoons Dijon mustard
1 tablespoon grated lemon, rind of
1/3 cup chopped fresh chives
1 1/2 lbs cauliflower, trimmed and cut into florets
2 1/2 lbs broccoli, stems trimmed,cut into florets
1 tablespoon chopped fresh chives, for garnish

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