The recipe is included below, and adapted from Bon Appetit.
Preheat the oven to 400 degrees.
Cut the cauliflower in half. Cut (perpendicular to the half cut) cauliflower into 1/4 inch thick slices.
Spray a rimmed cookie sheet with cooking spray. Arrange the cauliflower on the cookie sheet and bake for 15 minutes. If desired, flip cauliflower once during cooking to brown both sides.
While the cauliflower is cooking, go out to your herb garden and gather some Italian parsley. You'll need 1 to 2 tablespoons, or to taste.
In a small sauce pot over medium heat, whisk to combine 3 tablespoons butter, 1 tablespoon fresh lemon juice (reserve the lemon for zest), and 1 tablespoon whole grain Dijon mustard. Whole grain really makes the difference, so use it if you can find it. Add 1/2 teaspoon lemon zest. Continue to stir until heated.
Pour or spoon the butter mixture over the cauliflower, and continue to cook in the oven for 10 or so more minutes, until the cauliflower is your desired consistency. Remove from oven and sprinkle with fresh chopped Italian parsley and salt and pepper to taste.
Cauliflower with Mustard-Lemon Butter
serves 2 as a substantial side, doubled it could serve 4-6
1/2 of a cauliflower head
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon whole Dijon mustard
1/2 teaspoon lemon zest
chopped fresh Italian parsley
salt and pepper
Preheat the oven to 400 degrees. Slice the cauliflower perpendicular to the half cut, into 1/4 inch slices. Arrange the slices on a cooking-spray prepared rimmed cookie sheet. Bake for 15 minutes, flipping cauliflower halfway through if desired.
Meanwhile, prepare the butter sauce. In a small saucepan, whisk to combine melted butter, lemon juice, and Dijon mustard. Add zest and continue to stir until heated through.
Pour or spoon butter mixture over cauliflower and continue to cook for 10 minutes or until cauliflower is cooked to the desired done-ness.
Remove from the cookie sheet and toss with fresh chopped parsley and salt and pepper to taste.