Preheat oven to 400F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.
Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.
Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350F oven until heated through, about 10 minutes.
Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 6|
|Calories from Fat: 108 (76%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 428.7mg||15 %|
|Potassium 426.9mg||11 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 4.5g|
|Protein 3.2g||5 %|
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Calories per serving: 143
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