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Lemon Roasted Cauliflower

By Monica Fruchtman

Serves 2, as a side course


1 pound fresh cauliflower
1½ – 2 TBS melted butter (pastured, raw)
1½ tsp fresh lemon juice
¼ tsp lemon zest
½ tsp turmeric
⅛ tsp dried basil
1 TBS finely chopped fresh parsley
pinch salt
freshly ground black pepper to taste
½ tsp mustard (I prefer the grainy variety, but Dijon works nicely, too)


1. Preheat oven to 400 degrees F.

2.Cut cauliflower into florets (about 3½ cups) and slice each floret into ½ - ¾ inch thick pieces.

3. Place florets in a shallow baking or casserole dish and roast the cauliflower in the oven for 20-25 minutes or until it starts to brown.

4. Combine all ingredients other than parsley. Toss the cauliflower with this mixture and roast it another 15-25 minutes longer until tender and done to your liking. Toss with parsley before serving.

Much as I enjoy vegetables, cooked cauliflower is one I can do without. I never liked the consistency and always found it to be bland despite that it smelled up the kitchen while it was cooking. Now c’mon – if it’s going to smell bad, it should, at the very least, taste good enough that putting up with the smell is worthwhile. Once it was discovered that it was a really healthy veggie, high on the list of anti-cancer foods and certain herbs and spices could boost it to an even better level…well, that prompted me to dabble in the kitchen until I found a way of cooking it that made it pretty darn good! My husband likes veggies, but cauliflower was on his taboo list – until he tasted this. I hope you’ll feel the same way about this side-dish.


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