MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER RECIPE | FOOD ...
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.
Provided by Food Network Kitchen
Categories side-dish
Total Time 1 hours 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 8
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 RECIPE | ALLRECIPES
Bring some interest to cauliflower with this flavorful side dish that's been known to convert cauliflower-haters into cauliflower-lovers. Especially good with pork.
Provided by TunaFishTaco
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 162.7 calories, CarbohydrateContent 15.3 g, FatContent 10.5 g, FiberContent 5.4 g, ProteinContent 4.6 g, SaturatedFatContent 1.4 g, SodiumContent 291 mg, SugarContent 5.5 g
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Put oven rack in the middle position and preheat oven to 220°C.
Lightly oil a baking dish that will fit the cauliflower. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.
Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.
Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a paring knife, which should go through easily. Transfer to a serving dish.
For dressing
Whisk together lemon juice, mustard, capers, parsley and remaining 1/2 tsp salt in a small bowl, then whisk in remaining 1/4 cup olive oil.
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Calories 94 calories per serving
- Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500° for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.
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3. Add the yoghurt and lemon juice to the wok. Toss to coat. Toss in the coriander and serve immediately.
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