Recently at the farmers market, our six year old picked out a gigantic head of cauliflower. And, probably due to some confusion about whose bags were whose as we were paying for our produce, we came home with a second gigantic cauliflower. Needless to say, we've been eating more than our fair share of cauliflower in the last week or so. My husband says he doesn't like cauliflower, so I can't just steam it or roast it and call it good. There has to be something interesting to it.
For the longest time I preceived cauliflower as, "like broccoli, but white." But really, cauliflower seems milder in flavor and therefore more versatile than broccoli. Broccoli seems to be sufficient side dish simply steamed or roasted. Cauliflower can be steamed or roasted too, but it benefits from being dressed up a bit.
Roasted Cauliflower with a Mustard Glaze
(I don't know where I got this recipe, but it is not a combination I came up with myself. I think it may be a Mark Bittman creation.)
This is super easy, but it is different enough that it could easily be a side dish at a holiday meal. Once the cauliflower is cut up into florets, 90% of the work is complete. Simply roast it, then dress with an easy mustard vinaigrette. Serve it hot or at room temperature.
1 lb cauliflower, washed and cut into florets
1 tablespoon olive oil, divided
kosher salt and freshly ground pepper
2 cloves garlic, minced
1 tablespoon prepared good-quality mustard
3 tablespoons apple cider vinegar or white wine vinegar
2 tablespoons olive oil
Preheat oven to 400. Toss cauliflower florets with olive oil, salt and pepper. Spread on rimmed baking sheet. Roast 20-25 minutes, turning once or twice, until slightly brown around the edges.
Meanwhile, in serving bowl, whisk together garlic, mustard and vinegar. Drizzle in olive oil while whisking.
Add cauliflower to vinaigrette and stir with a spatula to coat.
To dress it up: Sprinkle with toasted buttered bread crumbs and parsley.