Mustard Lemon Cauliflower with Parmesan

  • 1 head of cauliflower
  • 1/4 cup freshly grated parmesan cheese
  • 1-1/2 tablespoons olive oil
  • 6 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons whole grain Dijon mustard
  • 1-1/2 teaspoons finely grated lemon peel
  • Salt and pepper to taste
  • Pinch of Nutmeg
  • 1 tablespoon chopped fresh parsley

Preheat oven to 400°F. Cut cauliflower into small pieces. Drizzle with oil; toss well to coat. Arrange on baking sheet; sprinkle with salt and pepper. Roast until cauliflower is slightly softened, about 10 minutes. Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, nutmeg and lemon peel. Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. Garnish with parsley and grated parmesan.