Roasted Cauliflower with Lemon Mustard Dressing
I know that most of you know how I feel about cauliflower... :) I have another DELICIOUS cauliflower recipe. The dressing that goes on top of this is fantastic on top of sauteed cabbage as well. I had that for breakfast because I did not have any more cauliflower. Try it. You will like it. If you think that you do not like cauliflower, and you have not had it since you were a kid, please try it again. Our tongues and taste buds change as we get older. You might LOVE it!
1 head cauliflower, cut into small florets
2 T olive oil
1 T lemon juice
1 T Dijon mustard (I used spicy coarse ground mustard)
1/3 c. coconut milk - not low fat
1/3 c. hazelnuts (you can use any nut that you would like)
Salt and pepper
Directions: Preheat oven to 450 degrees Fahrenheit.
Toss the cauliflower with 2 T oil and spread on a cookie sheet. Add a sprinkle of salt. Roast the cauliflower until tender and lightly browned stirring once. About 15-20 minutes.
Toast the nuts in a dry skillet for a few minutes over medium-high heat. Stir often to avoid burning. Set aside to cool.
In a large bowl, whisk together the lemon juice, coconut milk, and mustard. Add the roasted cauliflower and the nuts and toss to coat. Top with freshly ground black pepper. Serve warm. |
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No Saturday Workout this week
I will be in LAS VEGAS next weekend so I will not be available for our usual pack run! I promise that we will meet again on October 2 at 8 AM for another great Saturday workout! Feel free to run the bleachers without me! :) |
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Quote of the Week
"Discipline is the bridge between goals and accomplishment." - Jim Rohn |