Roasted Lemon Mustard Cauliflower 

WHAT I LOVE:  I had my family over for dinner and cauliflower just jumped into my head to be part of the menu.  It was unbelievable easy to make and everyone was raving about it.  It's even made it onto our Christmas menu.  Your could flavour cauliflower anyway but the mustard and lemon go nicely with it's earthy creamy texture. 

YOU'LL NEED

• ​1 whole cauliflower
• My trio of olive oil form Cobram Estate Infusions range  - Lemon, Mixed herbs and Garlic.
• 1-2 Tbsp of Mustard (any type will do)
• 1 lemon (juice and zest)
• fresh chopped parsley
• Salt & Pepper
• 2 Tbsps of Butter

DIRECTIONS

1. Turn Oven to 180 degs
2. Remove the leaves and cut the stalk so it can sit in the oven proof dish without falling over. I cut a cross on the stalk then broke away the parts.
3. Drizzle over the above oils.  I let the cauliflower sit there for about 1/2 an hour. Place onto the oven for about an hour.  Mine was big so took a little longer.
4. To make the mustard sauce; in a jar or bowl mix the mustard, lemon juice & rind, chopped parsley and a little olive oil to make it a little more runny. Do a taste test it may need more lemon or mustard or even a little honey to sweeten. 
5. Once the Cauli is cooked; should be soft in the middle when you insert a knife.
6. Rub the butter all over the cauli and drizzle over the mustard sauce.
7. Serve on a nice plate and sprinkle over some extra fresh chopped parsley.
8. You cut it like a cake. 

​SERVING SUGESTIONS
My niece who cooks for one suggested she'll give this a go with 1/2 a cauliflower so you can just halve the ingredients.  I served on a plate with plan fried chicken breast, gravy, roast potatoes and steamed veges.  I don't get stressed if I cook too much as then I have left overs.  I now have enough to feed my family tonight....Yay.

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