This Roasted Cauliflower with Dijon Butter recipe is absolutely addictive. You make it once, and you’ll want it ALL. THE. TIME. You use about half of the Dijon butter for the cauliflower, so you have some leftover to use with potatoes, on pasta, as a sandwich spread, the list is endless. Serve on arugula or some other of your favorite greens. You can serve four people as a side, or two people as a salad.
Dijon mustard is a traditional French mustard, hailing from the town of… you guessed it: Dijon! The town is located in the Burgundy region of the country. First used in the 1330s by King Philip VI, the mustard was originally prepared with mustard seeds and verjus, the juice of unripe grapes. The modern version of the condiment is now produced with white wine, or a mixture of water, vinegar and salt, to replace the original use of verjus. It is interesting to discover that 80 percent of the mustard seeds used in the production of the contemporary Dijon mustard come from Canada. in 1937, a decree ruled that the term “Dijon mustard” can be used as a generic designation and has no link to a specific terroir. There is, however, a “moutard de Bourgogne” designation, which would require the mustard seeds to be produced in the Burgundy region of France. Interesting stuff!
For more recipes using Dijon, check out this Dijon-Rosemary Crusted Whole Roasted Cauliflower and this Broccolette Salad with Maple-Dijon Vinaigrette.
PrintRoasted Cauliflower with Dijon Butter
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
Ingredients
- 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
Instructions
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
Chou-fleur rôti avec beurre de Dijon
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 à 4 portions 1x
Ingredients
- 1 petit chou-fleur (environ 1 1/2 livre), coupé en fleurons
- 1 c. à soupe d’huile d’olive
- 1/2 tasse de beurre, température pièce
- 1 gousse d’ail, émincée et réduite en purée à l’aide d’une fourchette
- 1 c. à soupe de moutarde de Dijon
- 1 échalote française, émincée
- 2 c. à soupe de persil frais, haché
- Sel de mer et poivre, au goût
- Roquette ou verdure au choix, pour servir
Instructions
Préchauffer le four à 375˚F (190˚C). Déposer les fleurons de chou-fleur dans un bol à mélanger et arroser de l’huile d’olive. Saupoudrer de sel de mer et de poivre et mélanger avec les mains. Transférer le chou-fleur sur une tôle de cuisson préalablement recouverte de papier parchemin et placer au centre du four. Rôtir jusqu’à ce que le chou-fleur soit tendre et légèrement doré, environ 25 à 35 minutes, selon la taille des fleurons.
Pendant la cuisson du chou-fleur, préparer le beurre de Dijon. Mélanger ensemble le beurre, l’ail, la moutarde de Dijon, l’échalote française et le persil. Assaisonner au goût de sel de mer et de poivre.
Une fois le chou-fleur cuit, retirer du four et transférer les fleurons dans le bol à mélanger. Ajouter 2 ou 3 c. à soupe de beurre de Dijon et mélanger. Servir sun lit de roquette ou sur votre verdure préférée. Bon appétit!
Keywords: chou-fleur, beurre, Dijon
