I make this recipe during the holidays. It’s one of those dishes that is so simple, it really deserves to be made more often. I found it in Bon Appetit years ago, made a few tweaks, and it has become a family favorite.

1 large head of cauliflower
1 tsp kosher or sea salt
3/4 stick of butter
2 Tb fresh lemon juice
2 Tb whole grain Dijon mustard
1 Tb freshly chopped flat leaf parsley

Preheat oven to 350 degrees. Use a non-stick rimmed sheet pan or spread butter on sheet pan to prevent from sticking. Cut cauliflower in half, remove thick stem, then cut crosswise into 1/2 in thick slices. Arrange slices in a single lair on prepared baking sheet. Sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in a medium bowl. Whisk in lemon juice, and mustard. After roasting 15 minutes, remove cauliflower from the over. Use a silicone brush to spread butter – mustard mixture over the cauliflower. Return to oven. Roast an additional 10 minutes. Remove from oven and sprinkle with fresh parsley.

This is wonderful at room temperature, and can be made ahead.