1 small head of cauliflower
1 tsp salt
6 TBS butter (I used about 2)
2 TBS Fresh lemon juice
2 TBS Dijon mustard
1 1/2 Lemon grated lemon peel
1 TBS Fresh Parsley
Preheat oven to 400. Butter a rimmed baking dish with the butter. Cut cauliflower into bite sized pieces … about 1/4-in thick pieces. Arrange in baking dish in a single layer. sprinkle with salt. Roast until cauliflower is sightly softened. About 15 mins.
Meanwhile, melt butter in a small saucepan over med heat. Whisk in lemon juice, mustard and lemon peel
Spoon mustard-lemon butter evenly over cauliflower and roast until tender crisp, about 10 min longer. (I stirred after 5 min to re-coat).
transfer to plate and sprinkle with parsley.