Crack Cauliflower

4.86 from 7 votes

I've been gobbling Crack Cauliflower long before cauliflower became a Keto dieter's best friend, and when you make it like this, with gobs of butter, garlic, wine, and lemon, it is soooo easy to indulge!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: French

Keyword: keto crack cauliflower, keto side dish, low-carb cauliflower, mustard cauliflower, roasted keto cauliflower,

Servings: servings

Calories: 145kcal

Author: Chef Jenn

Ingredients

whole head of cauliflower broken into pieces
1/2 cup salted butter melted
2 tablespoons Dijon or yellow mustard
2 tablespoons white wine
2 each cloves of garlic minced fine
1 tablespoon lemon juice
salt and pepper

Instructions

Preheat the oven to 425-F.
Prepare the Crack Cauliflower by removing the leaves and cutting away most of the stem. Break the cauliflower into florets, then cut each floret into large bite-size pieces. Put the cauliflower into a large bowl for mixing.
Melt the butter in the microwave in a microwave safe container (watch it doesn't foam over). Add the mustard, white wine, and garlic. Stir well to combine.
Toss the cauliflower with the butter sauce. Then, spread the cauliflower out onto a sheet pan and sprinkle with salt and pepper. Make sure to scrape out all the yummy butter sauce from the bowl.
Bake at 425-F for about 20 minutes, or until the cauliflower is fork-tender but still crisp, and brown around some edges. Stir it once about halfway through the cooking time.
Sprinkle the lemon juice over the top before serving Crack Cauliflower, and top it with any remaining sauce from the pan. Yum!

Video

Notes

Recipe Card Tips

Use fresh cauliflower, not frozen. Frozen florets hold extra water that keeps the pieces from browning properly in the oven.
Pull the cauliflower once it's fork-tender but still has a bit of bite. It moves from toasty to soft fast once it crosses that point.

Nutrition