Pan-Roasted Cauliflower

This cauliflower is one of my new favourite things to eat. It says it serves 4 as a side dish but I can't help myself from eating at least more than half of the recipe at a time. I love finding recipes like this that are single vegetable and simple - does that make sense? Like if I have a vegetable in my fridge/pantry, I'd love to have some things to do with it aside from steaming, pan frying or roasting it. Something a little different but still really easy. And in this case, so incredibly deliciously wonderfully tasty. The combination of pine nuts (don't omit these, they're crucial!), lemon (I tried vinegar, not as good), ground mustard, salt, pepper and green onions is so perfectly balanced and interesting. I'm sure this will remain a favourite dish of mine for a long time.

If this sounds good, you might also like:
Warm Vegetable Salad with Sesame-Maple Dressing
Herbed Cauliflower with Capers & Lemon
Cauliflower Gratin
Ginger Roasted Winter Vegetables

Pan-Roasted Cauliflower
Adapted from fresh 365

serves 4 as a side dish

1/4 cup pine nuts
1 large head cauliflower, cut into tiny florets
1 tbsp olive oil
juice of 1/2 lemon
1 tsp ground mustard
1/2 tsp salt
pepper, to taste
2-3 green onions, chopped

In a large sauté pan, add pine nuts over medium heat, and cook, stirring often, 5-7 minutes, until toasted. Transfer pine nuts to a serving bowl. Place pan back on heat and add cauliflower, olive oil, lemon juice, ground mustard and salt. Cook, 12-15 minutes, shaking or stirring every few minutes, until cauliflower is golden brown. Transfer cauliflower to the serving bowl with pine nuts. Season to taste with pepper, and top with green onions.