Whole Roasted Cauliflower With Mustard Vinaigrette Food

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 TANGY MUSTARD SAUCE

Steps:

• Remove leaves and wash fresh cauliflower. Place cauliflower head on a microwave safe plate and cover with microwave plastic wrap.
• Microwave on High for 13-18 minutes or until tender. Remove plastic wrap (be careful, the steam will be hot!).
• Combine mayonnaise, onion, and mustard in a small bowl. Spread over top and sides of cooked cauliflower. Sprinkle with cheese.
• Microwave on High, uncovered, for 1 minute to heat topping and melt cheese.
• Cut cauliflower head into wedges.

ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
• Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
• While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
• Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

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.

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450ºF. 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.

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.

WHOLE ROASTED CAULIFLOWER WITH MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Set a steamer basket inside a large, deep pot, and add water to a depth of ½ to 1 inch - just below the bottom of the steamer.
• Rinse and trim the cauliflower. Place them in the steamer, cover, and steam for 15-20 minutes.
• By this point, they should be tender and should have changed in color from a raw, opaque white to a slightly more translucent, yellowy off-white.
• Meanwhile, combine the oil, lemon juice, salt, pepper, and nutmeg in a small bowl, whisking to mix well.
• When the cauliflower is ready, gently transfer them from the steamer to a medium baking dish or small roasting pan, something just large enough to hold the two heads side by side.
• Using a pastry brush, paint the cauliflower with the oil mixture. Cover the pan with aluminum foil, and place it in the oven. Roast the cauliflower for 30 minutes, basting every ten minutes. [You should have just enough of the oil mixture for three light bastings in total, including the first one.]
• Remove the foil, and continue to bake for another 10-20 minutes, until the cauliflower is pale golden and a knife can be easily inserted into its core.
• Serve hot or warm, with vinaigrette.