Roasted Cauliflower with Lemon Mustard Dressing

By BClover

Ingredients

• 1 head of cauliflower, cut into small florets
• 3 T oil
• 1 T lemon juice
• 1 T Dijon mustard
• 1/3 c coconut milk or half & half
• 1/3 c walnuts, hazelnuts, or pecans
• 1/8 t freshly ground black pepper

Details

Servings 1
Adapted from tastebook.com

Preparation

Step 1

directions

1

In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of the oil and a little salt. Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15-20 minutes.

2

Meanwhile, 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.

3

In a large bowl, whisk together the lemon juice, mustard, coconut milk (or half & half) and remaining 1 T of oil. Add the roasted hot cauliflower, scraping and residual oil and brown cauliflower bits into the bowl. Add the nuts and freshly ground pepper; toss to coat. Serve warm.

Source: Primal Blueprint