lemon roasted cauliflower


The photo above does not quite give this dish justice, don’t judge it by the a little dull colors. The sweet taste of cauliflower, the sour lemon, and spicy mustard unite to a really tasty combination. I eat this as a main dish with some fermented beetroots, but it could just as well be served with any meet or fish.

2 cauliflower

1 dl almond

zest from 1 lemon

2 large shallots

6 large eggs

3 tbsp. butter


2 tsp yellow mustard seeds

1 tsp brown mustard seeds

4 tbsp. lemon juice

6 tbsp. olive oil

sea salt


arugula or spinach


Line a baking sheet with parchment paper. Cut the cauliflower into bouquets, slice the shallots and add to the baking sheet. Sprinkle almonds and lemon zest over the cauliflower and top with small lumps of butter. Bake in over at 200 C for about 20- 25 min, stir frequently.

While the cauliflower is in the oven, hard boil the eggs and mix the ingredients for the dressing.

Peel the eggs and chop into pieces. When the cauliflower is ready, top with chopped eggs, dressing and arugula or spinach.


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