Cauliflower With Dijon Sauce Recipes

DIJON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

CAULIFLOWER WITH DIJON SAUCE

Steps:

• Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
• In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

WHOLE ROASTED CAULIFLOWER WITH CREAMY DIJON SAUCE

Steps:

• For Cauliflower
• Preheat oven to 375°F. Wash cauliflower head and pat dry. Trim away leaves and thick woody part of stem, being careful to leave the head of cauliflower intact.
• Drizzle olive oil over the entire head of cauliflower (top, sides, and bottom) and rub it with your hands to fully coat. Sprinkle with salt and pepper.
• Place in baking dish or cast iron pan and cover tightly with foil.
• Bake covered for 30 minutes. Uncover and bake for another 45 minutes or until fork tender.

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
• Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
• Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

DIJON YOGURT CAULIFLOWER

Steps:

• Mix dressing ingredients with a fork (not the paprika).
• Toss gently with the cauliflower.
• Sprinkle generously with paprika& serve.

CREAMY DIJON CHEESY CAULIFLOWER

Steps:

• Grease a shallow baking dish.
• Cook the cauliflower in a saucepan of lightly salted water just until tender.
• Drain, then place in the greased dish, keep warm.
• Melt the butter in a saucepan, add flour and cook for 1 minute stirring constantly.
• Remove from heat, then whisk in milk, and mustard.
• Return to heat and bring to a boil, stirring constantly.
• Cook, stirring, over low heat for 2 minutes.
• Remove from heat.
• Add parmesan and 1/2 cup of the cheddar cheese and stir until melted.
• Season to taste with salt and pepper.
• Pour cheese sauce over the cauliflower.
• Combine the bread crumbs and remaining cheddar and sprinkle over the cauliflower.
• Cook under a broiler until the top is browned and bubbling.

DIJON SAUCE FOR VEGGIES

Steps:

• In a small nonstick saucepan, saute the onion and garlic in oil until tender. Stir in milk. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. , Remove from the heat. Whisk in cream cheese until melted. Stir in the mustard, salt, pepper and nutmeg. Serve with vegetables.