Cauliflower With Mustard-Lemon Butter

• CAULIFLOWER
• 1 small head cauliflower (about 1 3/4 pounds)
• 1 teaspoon coarse kosher salt
• SAUCE
• 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

1. CAULIFLOWER:.
2. Preheat oven to 400u0b0F
3. Butter rimmed baking sheet.
4. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices.
5. Arrange slices in single layer on prepared baking sheet; sprinkle with salt.
6. Roast until cauliflower is slightly softened, about 15 minutes.
7. SAUCE:.
8. Meanwhile, melt butter in small saucepan over medium heat.
9. Whisk in lemon juice, mustard, crushed red pepper flakes, if using, and lemon peel.
10. Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.
11. *Can be made 2 hours ahead; let stand at room temperature.
12. If desired, rewarm in 350u0b0F oven until heated through, about 10 minutes.
13. Transfer cauliflower to platter.
14. Sprinkle with parsley and serve warm or at room temperature.

cauliflower, cauliflower, coarse kosher salt, butter, lemon juice, whole grain dijon mustard, lemon peel, red pepper, parsley

Taken from www.food.com/recipe/cauliflower-with-mustard-lemon-butter-262363 (may not work)