Cauliflower

Mustard Cauliflower Florets

Makes 4 servings. 

Cauliflower is a delightful vegetable that lends itself to any preparation and is available all year.

INGREDIENTS:

  • 1 large cauliflower, about 2½ pounds

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons whole grain mustard

  • 2 tablespoons honey mustard  

  • 1 tablespoon honey

  • 1 tablespoon lemon juice

  • 1 teaspoon Kosher salt

  • Italian parsley, coarsely chopped for garnish

PREPARATION:

  1. Preheat the oven to 500F.

  2. Line a large baking sheet with heavy foil. 

  3. Cut and discard cauliflower stem. Cut the cauliflower head into 1½-2 inch florets and rinse.

  4. In a large bowl whisk olive oil, both mustards, honey, lemon juice and salt. Add the florets and combine.

  5. Spread the florets on the baking sheet and roast until well browned and tender, about 13 to 15 minutes.

 
 

Cauliflower Rice

Cauliflower Rice.jpg

Makes 4 servings. 

Simple, nutritious and tasty.

INGREDIENTS:

  • 1 medium head cauliflower, about 2 pounds

  • 2 tablespoons extra-virgin olive oil

  • 2 cloves garlic, finely chopped

  • 1 tablespoon capers

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • 1 tablespoon lemon juice,

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Cut away the stem and separate the cauliflower into small pieces. Chop finely, in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the cauliflower should resemble couscous. 

  2. Heat the olive oil in a wok or a skillet, add the garlic, sauté for a minute. Add the cauliflower and stir for about 3 minutes. The cauliflower rice should be soft and fluffy. Add the remaining ingredients and season to taste with lemon juice, salt and pepper. 

 
 

Roasted Whole Cauliflower

Makes 4 first course servings or 4-6 side dish servings.

This vegetable is so adaptable to variations in seasoning and cooking and is available all year round.   Roasting and steaming at the same time brings out the delicate flavor of the cauliflower.  It is quite impressive to bring this dish whole to the table. If you are serving a crowd, you can always roast two at the same time.

I am a purist, and I like the cauliflower served without any dressing, although when I serve it as a first course I do like it with the dressing.

This is a wonderful dish to serve on Passover. 

INGREDIENTS

  • 1 medium to large cauliflower, about 2 pounds
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat the oven to 400F.
  2. Place a heavy cast iron skillet in the oven.
  3. Place a small pan of cold water on the lowest rack of the oven to create steam.
  4. Cut off the outer leaves of cauliflower. Cut off the bottom of the stem, and cut out the hard core.
  5. Rinse the cauliflower. Rub with olive oil and season lightly with salt and pepper. Place the cauliflower core side down in the hot skillet and cook until very tender, about 1 hour.  Check if soft by piercing with the point of a knife.
  6. The cauliflower should be lightly golden and very soft.

INGREDIENTS FOR VINAIGRETTE DRESSING

  • 2 tablespoons light Balsamic vinegar
  • 1 teaspoon Dijon mustard (Omit on Passover)
  • ½ teaspoon honey
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoons capers, coarsely chopped
  • ¼ cup loosely packed flat leaf parsley, finely chopped

PREPARATION OF DRESSING

  1. You can either place the vinegar, mustard, and honey in a small bowl, and whisk in the olive oil at a very slow stream, then add the remaining ingredients and season to taste with salt and pepper.
  2. Or place the vinegar, mustard and honey in a blender. With the motor running, pour the oil slowly through the opening in the lid and blend well. Add the reaming ingredients and season with salt and pepper.