ROASTED CAULIFLOWER WITH LEMON MUSTARD DRESSING - Serves 4 1 head of cauliflower, cut into small florets 3 tbsp. grapeseed oil 1 tbsp. lemon juice 1 tbsp. Dijon mustard 1/3 cup coconut milk 1/3 cup walnuts, or pecans 1/8 tsp. ground black pepper Preheat oven to 450 degrees. In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tbsp. of the oil and a little salt. Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting. About 15-20 minutes. Toast the nuts in a dry skillet for a few minutes over medium-high heat, shaking pan or stirring nuts often to avoid burning. Nuts will continue to toast a little as they cool, so remove pan from heat before they finish toasting and set aside to cool. In a large bowl, whisk together the lemon juice, mustard, coconut milk and remaining 1 tbsp. of oil. Add the roasted hot cauliflower, scraping any residual oil and brown cauliflower bits into the bowl. Add the nuts and ground black pepper; toss to coat. Serve warm.
Posted on: Fri, 20 Sep 2013 00:55:55 +0000
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