Cauliflower is the New Cauliflower!

Ok, I'll admit it: I've never been a huge fan of cauliflower. I dig it in a good curry, but otherwise, I haven't been enamored. Until now. I've finally emerged from beneath whatever rock it was that was keeping me from seeing and tasting the wonder of cauliflower. Yum!

I found the version of this recipe below on Epicurious, originally published in Bon Apetit. As far as I'm concerned, you *could* stop after the initial roasting--it will be the best food you have ever tasted.

However, completing the recipe will also result in the best food you have ever tasted. Really!

Cauliflower with Mustard-Lemon Butter
1 small head of cauliflower (about 1 3/4 pounds)
1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel

1 tablespoon chopped fresh parsley

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEADCan be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

from Bon Appétit
November 2006