Roasted Cauliflower With Lemon Mustard Dressing

Roasted Cauliflower With Lemon Mustard Dressing                  

Servings: 4

Ingredients:

1 head of cauliflower, cut into small florets

3 T oil

1 T lemon juice

1 T Dijon mustard

1/3 cup coconut milk or half & half

1/3 cup walnuts, hazelnuts or pecans

1/8 tsp. freshly ground black pepper

Instructions:

Preheat oven to 450.

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

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.

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 any residual oil and brown cauliflower bits into the bowl. Add the nuts and freshly ground black pepper; toss to coat. Serve warm.