Cauliflower With Toasted Mustard Seeds Food

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.

CAULIFLOWER WITH GINGER AND MUSTARD SEEDS

Steps:

• In a large skillet, heat the oil over moderate heat until it is hot but not smoking; 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, until the cauliflower is just tender, about 6 to 10 minutes.
• Season the cauliflower mixture with the lemon juice, salt, and pepper and stir in the coriander, if using.
• Enjoy!

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 AND POTATOES WITH BLACK MUSTARD SEEDS

Steps:

• Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.
• Separate cauliflower into flowerets about the same size as the potato cubes.
• Set aside.
• Mix mustard with fenugreek in a small bowl.
• Mix ground spices together in a small bowl, and add some salt.
• Place all ingredients near the stove.
• Heat oil in a pan until very hot.
• Add whole seeds all at once, keeping face away from pan.
• Have a lid ready to cover pan, if needed.
• As mustard seeds turn gray, lower neat to medium and add ground spices.
• Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.
• Cook for about 5 minutes.
• Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices.
• Add 1/2 cup water and 1/2 cup cilantro.
• Cover and simmer until vegetables are tender.
• Check water level frequently, and add more as needed.
• Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.

CAULIFLOWER WITH BLACK MUSTARD SEEDS

Steps:

• Separate and cut the cauliflower into 1-inch florets. Set aside.
• Trim the scallions and chop them,including the entire green part. Set aside.
• Measure out the spices and place them,as well as the water, right next to the stove.
• Heat the oil in a wok or sauté pan over high heat. When the oil is hot, add the mustard, cumin, and fennel. Keep a pot lid handy since the seeds may splatter and splutter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower.
• Stir-fry the cauliflower until its evenly coated with spice-infused oil. Add the scallions, salt, and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve.

ROASTED CAULIFLOWER WITH CORIANDER AND CUMIN SEEDS

Steps:

• Preheat oven to 450° F.
• Cut cauliflower into 1-inch flowerets and in a roasting pan or ovenproof skillet toss with remaining ingredients. Roast mixture in oven 25 minutes, or until cauliflower is just tender.

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.