A whole roasted cauliflower flavored with a savory butter sauce is a hearty vegetable side dish option for dinner.
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1 (2-pound) head cauliflower
3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh parsley
Heat oven to 400°F.
Bring large pot of salted water to a boil over high heat. Remove leaves and core cauliflower, leaving stem intact. Place into boiling water; cook 6 minutes. Place cauliflower into 10-inch cast iron skillet, stem-side up.
Combine remaining ingredients except parsley in small bowl. Brush half of mixture on inside of cauliflower. Turn cauliflower over; brush remaining butter mixture over cauliflower.
Bake 40-50 minutes or until fork-tender. Remove from oven. Sprinkle with parsley.
Can’t get enough cauliflower? Neither can we. Roast it. Mash it. Cheese it up. Turn it into soup.