Thursday, October 4, 2012

Cauliflower with Lemon~Mustard Butter

The older I get, the more I like vegetables. The more I crave vegetables. But usually I stick to salads, green beans, broccoli, zucchini. I usually forget about cauliflower, probably because when we do eat cauliflower, it's a bag of frozen cauliflower cooked in the microwave. It's usually kind of blah. Mushy. Not very flavorful. I suppose we could make the extra effort to melt some butter on top or squeeze some lemon over the microwaved florets, but frozen veggies are for quick veggie nights, so we usually just microwave and eat. No fancy dressings/toppings.
Along with getting into the cooler weather and pumpkins, apples, pears, cinnamon, etc., I've been into wanting more vegetables with our meals. But I was bored with the usual suspects. Then I remembered cauliflower, then I remembered how blah it usually is, then I remembered that my mom used to make a cheesy baked cauliflower and hoo boy is that tasty, but then I remembered that smothering a vegetable in cheese might be really tasty but it's not very healthy. Then I remembered that I have several cauliflower recipes ripped out of magazines, so I consulted them. The winner: Cauliflower with Mustard-Lemon Butter from Bon Appetit November 2006.
Oh my gosh. I have no idea what took me so long to try this recipe because it's so tasty! Roasted cauliflower is so much tastier than steamed cauliflower, especially when you pour on a mixture of butter, lemon, and mustard. I know, SP & I discussed the not so healthy butter part, but it's so good! I loved the lemon-mustard tang of the cauliflower. Next time, we might try using olive oil instead of butter.

This was additional veggie with the Shrimp & Arugula Risotto. Like the risotto, I'd definitely make this cauliflower dish again.

No comments:

Post a Comment