Roasted Cauliflower with Lemon Butter
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 155 |
| pro | 4 g |
| total fat | 13 g |
| sat. fat | 7 g |
| carb | 10 g |
| fibre | 6 g |
| chol | 31 mg |
| sodium | 133 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 12% |
| vit C | 167% |
| folate | 45% |
-
Half head cauliflower (1 lb/500 g for half)
Pinch salt
2 tbsp (25 mL) butter, melted
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) grainy mustard
1 tbsp (15 mL) chopped fresh parsley
Preparation:
Cut cauliflower into florets to make about 3 cups (750 mL). Cut into 1/2-inch (1 cm) thick slices; place in shallow 4-cup (1 L) gratin dish and toss with salt. Roast in 400°F (200°C) oven for 20 minutes.
Mix butter, lemon juice and mustard; toss with cauliflower. Roast for 10 to 15 minutes longer or until tender and golden. Toss with parsley.
Mix butter, lemon juice and mustard; toss with cauliflower. Roast for 10 to 15 minutes longer or until tender and golden. Toss with parsley.
Source
Canadian Living Magazine: February 2008
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