We ate a lot of vegetables in my house growing up. We ate them because they were healthy but also because they were an excellent vehicle for adding more butter and salt to your meal. Have you tasted things with butter and salt on them? They’re delicious!
Memories of my childhood . . .
But my love handles tell me I can’t live in that butter flavored world anymore so I’ve been finding ways to (gasp!) go without. This recipe is my second-favorite way to make cauliflower. My absolute favorite way is to take this recipe and add half a stick of butter, but let’s forget I just said that.
Dijon Roasted Cauliflower
1 head cauliflower, chopped into 2-bite florets (think Chinese food size)
Cooking Spray (not olive oil)
1 ½ tbsp Dijon mustard
1 Lemon
- Lightly mist a cookie sheet with cooking spray and spread the cauliflower in an even layer. Lightly mist the top of the cauliflower with cooking spray.
- Bake in a 400 degree oven for 25-30 minutes (this is an excellent time to throw in a pork tenderloin) or until the cauliflower starts to brown.
- Remove the cookie sheet from the oven. Squeeze the juice of one lemon over the cauliflower, add the mustard, and toss together to combine.
Sometimes I want to call this recipe “How to Eat an Entire Head of Cauliflower in One Sitting.” It is soooo good! Cruncy, tender, flavorful – yum! The lemon+Dijon flavor combination is one my favorites for summer time, but when added to roasted veggies it is perfect for a cold day. I find this is fancy enough to serve when company is over, but quick and easy enough to make as part of a week night quick dinner. And the nicest-for-your-waistline part? No butter!
Makes 4 large servings: 66 cal, 1g fat, 11g carbs, 4g protein
*Calculated assuming cooking spray totals 1/4 tbsp canola oil
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