Dijon Yogurt Cauliflower 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.

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.

DIJON YOGURT CAULIFLOWER

Steps:

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

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.

ROASTED CAULIFLOWER WITH YOGURT TAHINI DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
• To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
• Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.

ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
• In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
• Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
• While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
• To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
• Enjoy!

SPECIAL CAULIFLOWER SIDE DISH

Steps:

• Preheat oven to 350°. Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 6-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, mustard, dill, salt and garlic powder., Transfer cauliflower to an ungreased 3-cup baking dish; top with yogurt mixture and cheese. Bake, uncovered, 8-10 minutes or until heated through and cheese is melted.

ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE

Steps:

• Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.

WHIPPED CAULIFLOWER DIJON

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 1½-quart gratin baking dish with cooking spray and reserve.
• Break cauliflower into florets and boil until totally tender, about 5 minutes.
• Florets should be"mashable" but not mushy.
• Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper.
• Process until mixture is a smooth, thick puree.
• Pulse in ½ cup of the grated Gruyere.
• Transfer mixture to gratin baking dish and sprinkle with remaining cheese.
• Bake in preheated oven for about 30 to 35 minutes or until heated through and the cheese is melted and slightly browned.
• Sprinkle with chives to garnish.