Ingredients
3 tablespoons oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/3 cup coconut milk or half & half
1/5 cup walnuts, hazelnuts or pecans
1/8 teaspoon freshly ground black pepper
Preparation
Preheat oven to 450°F.
In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of the oil and a little salt. Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15-20 minutes.
Meanwhile, toast the nuts in a oily skillet for a few minutes over medium-high heat, shaking pan or stirring nuts often to avoid burning. Nuts will continue to toast a little as they cool, so remove pan from heat before they finish toasting and set aside to cool.
In a large bowl, whisk together the lemon juice, mustard, coconut milk (or half & half) and remaining 1 tablespoon of oil. Add the roasted hot cauliflower, scraping any residual oil and brown cauliflower bits into the bowl. Add the nuts and freshly ground black pepper; toss to coat.
Serve Warm.
