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Meyer Lemon Cauliflower & Pasta

Meyer Lemon Cauliflower & Pasta
This dish is also delicious with the addition of a little cooked chicken.
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  1. 12 oz Eduardo’s Angel Hair Pasta, cooked al dente
  2. 2 lbs. Twin Brooks cauliflower
  3. Salt to taste
  4. 2 cloves garlic, minced
  5. 4 T olive oil
  6. 2 T butter
  7. 2 T Meyer lemon juice
  8. 2 T Saucy Mama Dijon mustard
  9. 1 T fresh tarragon, chopped
  10. 1/2 T finely grated Meyer lemon peel
  11. 2 T fresh Italian parsley, chopped
  12. Grated parmesan cheese & black pepper to taste
  1. Preheat oven to 400°. Cut cauliflower into bite sized pieces & arrange in a single layer on a
  2. buttered baking sheet. Salt to taste & roast about 15 minutes. While the cauliflower is cooking, heat olive oil & butter in a skillet. Stir in minced garlic, lemon juice, mustard, tarragon & lemon peel & heat until bubbly. Drizzle the lemon mustard butter over the cauliflower & roast about 10 minutes longer. Toss cauliflower, parsley & parmesan with hot pasta, making sure to include all of the sauce. Season with freshly ground black pepper to taste. Serves 4-5.
Newcastle Produce