Roasted Cauliflower with Lemon-Mustard Dressing

I finally got to try out my new Calphalon roaster with a whole chicken today!  I love it.  The roaster and the chicken.  When I roast chickens I like to smear melted butter all over the skin so that when it’s done the outside is all charred and crispy!  That’s the best part.  When I was knawing at a chewy part of the skin tonight I thought…wow I’m eating skin…weird…ahh whatever…and went right on eating.  It turned out so well, and the nice thing about whole chickens is that they can feed you for days.  We’ll have some for lunch tomorrow and still some more after that.  Usually I use just plain pastured butter, but at the last moment I realized that I had some Caramelized Shallot Butter leftover from the other night.  Oh my Lord, it was perfect.  Perfect flavor and a perfect way to use the last bit of it. 

Unfortunately we were ready to eat that bird while it was warm…no pictures were taken.  However, the purpose of this post is to share this side dish with you.  Cauliflower is something we eat on a weekly basis.  I’m not sure why; I guess we just really like it.  It’s relatively cheap and it goes a long way.  I think the main reason we include cauliflower so often is that there are so many ways you can cook it.  In our little rice-less world we use it that way, as well as mashed to resemble potatoes sometimes. 

This one is pretty simple and definitely quicker than mashing or “ricing” up for a side dish.


  • 1 head cauliflower, florets separated
  • 3 tbsp. EV olive oil
  • salt & pepper to taste
  • 1/3 c. coconut milk, full fat as always
  • 1 tbsp. dijon mustard
  • juice from one lemon
  • handfull of pecans, chopped


  1. Preheat oven to 450 degrees.
  2. Arrange cauliflower florets on a foil-lined sheet pan.  Toss with 2 tbsp. of olive oil and sprinkle with salt and pepper to your liking.
  3. Roast for 20 minutes, stir halfway for even cooking.
  4. While roasting toast your pecans in a small skillet on low heat.  They’ll toast pretty quick so keep an eye on ’em and toss frequently.
  5. In a mixing bowl whisk together coconut milk, mustard, lemon juice, and the remaining tbsp. of olive oil.
  6. When cauliflower is crisp-tender toss the florets along with your toasted pecans in the bowl and mix well.  
  7. Eat while it’s warm and enjoy!! 


Roasted Cauliflower with Lemon-Mustard Dressing

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One Response to “Roasted Cauliflower with Lemon-Mustard Dressing”

  1. […] got this delicious cauliflower recipe from this paleo site. I used toasted almond slivers in place of pecans, and it turned out amazingly! It’s quite […]

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