Lemon Dijon Cauliflower Recipes

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DIJON ROASTED CAULIFLOWER



Dijon Roasted Cauliflower image

Bring some interest to cauliflower with this flavorful side dish that's been known to convert cauliflower-haters into cauliflower-lovers. Especially good with pork.

Provided by TunaFishTaco

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h

Yield 4

Number Of Ingredients 6

2 tablespoons Dijon mustard
3 tablespoons vegetable oil
1 shallot, minced
2 cloves garlic, minced, or more to taste
1 large head cauliflower, cut into florets
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
  • Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 15.3 g, Fat 10.5 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 291 mg, Sugar 5.5 g

LEMON-DIJON CAULIFLOWER



Lemon-Dijon Cauliflower image

In Poland, they serve whole cauliflower boiled in a large pot and then topped with lots of sour cream. This is an updated version of an old recipe and has a wonderful flavor.

Provided by morgainegeiser

Categories     Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 medium cauliflower
1/4 cup plain nonfat yogurt
1 tablespoon Dijon mustard
1/2 tablespoon lemon juice
1/2 teaspoon grated fresh lemon peel
1 large garlic clove, crushed
2 teaspoons finely chopped fresh chives
salt and pepper

Steps:

  • Trim leaves from cauliflower and leave it whole. Place a steamer rack in the bottom of a saucepan just large enough to hold the cauliflower. Add enough water to come almost up to the bottom of the rack. Place saucepan over medium heat.
  • When water boils, place cauliflower on rack, cover saucepan, and steam for 10 minutes or until cauliflower is just tender-crisp.
  • While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Mix well.
  • Place cooked cauliflower in a large serving bowl, preferably one that is close to the size of the cauliflower. Spoon yogurt mixture over top of cauliflower.
  • Sprinkle with chives, salt, and lots of freshly ground pepper.

Nutrition Facts : Calories 32.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 64.8, Carbohydrate 6.4, Fiber 2.5, Sugar 3.2, Protein 2.6

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