Paleo Roasted Cauliflower With Lemon Mustard Dressing Recipes

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.

Steps:

• Preheat oven to 450°F. In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of the oil and a little salt. Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15-20 minutes. Meanwhile, toast the nuts in a oily skillet for a few minutes over medium-high heat, shaking pan or stirring nuts often to avoid burning. Nuts will continue to toast a little as they cool, so remove pan from heat before they finish toasting and set aside to cool. In a large bowl, whisk together the lemon juice, mustard, coconut milk (or half & half) and remaining 1 tablespoon of oil. Add the roasted hot cauliflower, scraping any residual oil and brown cauliflower bits into the bowl. Add the nuts and freshly ground black pepper; toss to coat. Serve Warm.

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Set a steamer basket inside a large, deep pot, and add water to a depth of ½ to 1 inch - just below the bottom of the steamer.
• Rinse and trim the cauliflower. Place them in the steamer, cover, and steam for 15-20 minutes.
• By this point, they should be tender and should have changed in color from a raw, opaque white to a slightly more translucent, yellowy off-white.
• Meanwhile, combine the oil, lemon juice, salt, pepper, and nutmeg in a small bowl, whisking to mix well.
• When the cauliflower is ready, gently transfer them from the steamer to a medium baking dish or small roasting pan, something just large enough to hold the two heads side by side.
• Using a pastry brush, paint the cauliflower with the oil mixture. Cover the pan with aluminum foil, and place it in the oven. Roast the cauliflower for 30 minutes, basting every ten minutes. [You should have just enough of the oil mixture for three light bastings in total, including the first one.]
• Remove the foil, and continue to bake for another 10-20 minutes, until the cauliflower is pale golden and a knife can be easily inserted into its core.
• Serve hot or warm, with vinaigrette.