We've made this many, many times. It never fails to please!
Great flavors. If you don't like cauliflower, you might want to try it this way first. I bet you'll like it much more than you think you will.
The original recipe called for quite a bit of half-n-half...since we're not a "low carb" group, we'd want to modify that a bit. Suggestions are in red below.
Roasted Cauliflower With Nutty Lemon Mustard
From: Lose Weight The Smart Low-Carb Way by Bettina Newman, R.D. and David Joachim
Makes 4 servings
1 small head cauliflower, cut into small florets
3 Tablespoons walnut or olive oil [walnut makes for great flavor!]
¼ teaspoon salt
1 Tablespoon lemon juice
1 Tablespoon Dijon mustard
½ cup half-and-half [I recommend a mix—a little half-and-half with some 1% or 2% milk, or some FF half-and-half with some milk]
⅓ cup toasted walnuts, coarsely chopped
⅛ teaspoon ground black pepper
Preheat the oven to 450º F.
In a roasting pan, toss the cauliflower with 2 tablespoons of the oil and the
salt. Roast until tender and lightly browned, stirring once or twice, 15 to 20 minutes.
In a large bowl, whisk together the lemon juice, mustard, half-and-half, and remaining 1 tablespoon of oil. Add the cooked cauliflower, scraping any residual oil into the bowl. Add the nuts and pepper, and toss to coat. Serve warm.
Nutrition Information (per serving as originally written): 230 calories, 6g protein, 12g carbohydrates, 19g fat, 3g saturated fat, 10mg cholesterol, 231mg sodium, 5g fiber.