Cauliflower With Toasted Mustard Seeds Recipes

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 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.

ROASTED WHOLE CAULIFLOWER WITH GARLIC & MUSTARD SEEDS

Steps:

• Trim cauliflower leaves and cut out about 1-1/2 inches of stem, making sure florets stay intact. Rinse and blot dry. Place in the center of a square sheet of foil on a baking sheet.
• Combine oil & garlic. Gently warm until fragrant, but do not let garlic turn brown. Strain oil thru fine sieve, pressing on garlic to get all oil. Discard garlic. Stir mustard seeds and pepper into oil.
• Spoon warm oil mixture as evenly as possible over cauliflower. Sprinkle evenly with salt. Crimp foil to hug base of cauliflower.
• Bake uncovered at 375 degress about 1-1/2 hours or until just tender (test with tip of sharp paring knife.
• Can be made a day ahead, refrigerated (wrap air-tight), brought to room temperature, and reheated in microwave.
• Place on a platter layered with kale leaves. Sprinkle with fresh parsley or chopped chives. Cut in eight wedges and serve hot, garnished with lemon wedges.

WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE

Steps:

• Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
• Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
• Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
• Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
• Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.

CAULIFLOWER WITH GINGER AND MUSTARD SEEDS

Steps:

• In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender. Season the cauliflower mixture with the lemon juice and salt and pepper and stir in the coriander.

CAULIFLOWER WITH TOASTED MUSTARD SEEDS

Steps:

• Toast mustard seeds in a small frying pan over medium heat until seeds turn gray (about 5 minutes), shaking pan often. Set aside.
• Cut cauliflower into bite-size flowerets, then place on a rack over 1 inch of boiling water in a 5 to 6 quart pan; cover and steam until tender when pierced (about 8 minutes). Immerse cauliflower in ice water until cool, then drain well on paper towels.
• In a large bowl, mix yogurt, mint, sugar, cumin and 2 tbsp of the mustard seeds.Add cauliflower and mix gently to coat well.
• To serve, arrange lettuce leaves on a platter. Spoon cauliflower mixture onto lettuce; sprinkle with remaining 1 tsp mustard seeds.