The 100% Cauliflower Solution

Slice it and roast it! I read this recipe in the Thanksgiving issue of Bon Appetit magazine and, of course, modified it.

Preheat oven to 425 degrees. Cut a small head of cauliflower in half and then slice it thinly—less than ½ inch. Place it in a rimmed baking sheet which has been brushed with a little olive oil. Sprinkle with 1 teaspoon coarse salt.

Roast for about 15 minutes.

Meanwhile, whisk together:

2 tablespoons melted butter
2 tablespoons fresh lemon juice
1 tablespoon mustard (Dijon or brown)
1 teaspoon grated lemon peel

Drizzle butter mixture over cauliflower and roast about 10 minutes longer. Sprinkle with chopped parsley. Serve warm or at room temperature.

I confess that I ate about a third of this as soon as it emerged from the oven. I liked it later at room temperature, but Dad said he would have preferred it warm. It was dynamite, though, with the brown edges and lemony flavor. Maybe we could set up a Roasted Cauliflower booth at the state fair, and compete with corn dogs.

Instead of a beautiful picture of my cauliflower dish, I offer a picture of our kitchen after dinner.