Roasted Cauliflower with Dijon Butter


  • 1 small cauliflower (about 1 1/2 lbs), cut into florets
  • 1 tablespoon olive oil
  • 1/2 cup butter, room temperature
  • 1 clove garlic, minced and then puréed with a fork
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced
  • 2 tablespoons fresh parsley, minced
  • Sea salt and pepper, to taste
  • Arugula, to serve


Preheat the oven to 375˚F (190˚C). Place the cauliflower florets in a large mixing bowl and toss with the olive oil. Sprinkle with sea salt and pepper and mix well with your hands. Transfer the cauliflower to a parchment-lined baking sheet and place in the oven. Roast until the cauliflower florets start to brown and become tender, approximately 25-35 minutes, depending on the size of the florets.

While the cauliflower roasts, prepare the Dijon butter by mixing the butter, the garlic, the Dijon mustard, the shallot and the parsley. Season to taste with sea salt and pepper.

When the cauliflower is ready, remove from the oven and transfer the florets to the mixing bowl. Add 2-3 tablespoons of the Dijon butter and toss well. Serve the cauliflower on a bed of arugula. Bon appétit!

Keywords: cauliflower, Dijon, butter, salad

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