Cauliflower with Mustard-Lemon Butter

Based on the ingredients (cauliflower, mustard, lemon, butter...) it would be easy to imagine that this recipe is rather ordinary.  But don't be fooled, this dish is beyond the simple sum of its parts.  Something truly transformative happens during the roasting process and what results is simply magical.  Cauliflower has never tasted this good.  The day after making this dish the first time (and eating every last floret) I went out and bought an even bigger head of cauliflower to make this recipe again, for a second night in a row.  I just couldn't get enough.

The key to this recipe's magic trick is the browning of the cauliflower and the melding of the buttery, lemony, mustardy dressing during this process.  The result is a kind of cauliflower-alchemy.  I hate to say that what results is beyond words, but it just might be.  Try it for yourself and see. 

The recipe below is a modification of one that appeared in the November 2006 issue of Bon Appétit, available at epicurious.com.

Ingredients:

• 1 head of cauliflower (about 1 3/4 pounds)
• olive oil
• salt to taste
• 3 tablespoons butter
• 1 garlic clove, crushed and minced (optional)
• 1 tablespoons lemon juice
• 2 tablespoons Dijon mustard (Grey Poupon, for example)

Directions:

1. Preheat oven to 425 degrees F. 
2. Cut larger cauliflower florets in half or in thirds, and leave the smaller ones whole. 
3. Arrange florets in single layer on a sturdy baking sheet*; drizzle the florets with a little olive oil and sprinkle lightly with salt.  Toss to coat.
4. Roast cauliflower until slightly softened, about 15 minutes.
5. While the cauliflower is roasting, melt the butter in a small saucepan over medium heat.  
6. Warm the garlic slightly in the butter without browning.  
7. Whisk in the lemon juice and mustard.
8. Spoon the mixture evenly over the cauliflower.  Toss gently to coat.
9. Roast the cauliflower until crisp-tender, about 15 minutes longer.  Serve warm or at room temperature.

*Note: The height of the baking dish used to roast the cauliflower can make a big difference in the end result.  Using a cookie sheet will expose the cauliflower to more direct heat, and will result in a greater amount of browning.  Whereas using a baking dish with taller sides will allow more steam to develop around the florets, and in this case there will be less browning, less caramelization.  I've prepared the dish both ways and don't yet have a favorite... but if I had to pick, perhaps I'd use the cookie sheet over the baking dish.

This cauliflower is creamy and slightly crisp at the same time.  The flavor as well as the texture is oh so buttery.  And did I mention how easy it is to prepare?!  This is a wonderful side dish to serve with a savory cut of pork or beef, but I've known some people who will make a whole meal out of this cauliflower alone.  Eat and enjoy!