Mustard-Roasted Cauliflower
I have tried roasted cauliflower before, but wasn't totally impressed with the flavor. But this makes it perfect! It's not too mustardy, and really brings out the sweetness of the cauliflower. Look at this gorgeous green specimen - if you look closely you can see the fractal pattern of its florets...
Preheat the oven to 400F. Cut off the green leaves, and slice the whole head through into 1/4-inch slices. Whisk together 1/4 cup of olive oil with 1/4 tsp salt, 1-2 cloves of garlic (minced), and 2 Tbs mustard (something like Dijon, although I wonder if yellow or stone-ground mustard would be ok). I just discovered that the mustard I've been using has a little bit of sugar in it, so next time if I have different mustard, I might add a little bit of honey.
Toss the cauliflower in a large bowl with the sauce to coat it. Roast it for about 20-25 minutes, toss it a bit, and continue roasting for another 20 minutes or so, checking often to make sure it doesn't burn. I have been experimenting a bit with roasting temperatures, and I think maybe you could get it done in less time if you went up to 425F, and checked it more often. It should be nicely browned in places (these are the best bits!) and if you think it needs a bit more salt or mustard flavor when you taste it, you can always whip up a little bit more mustard sauce and add it.
Preheat the oven to 400F. Cut off the green leaves, and slice the whole head through into 1/4-inch slices. Whisk together 1/4 cup of olive oil with 1/4 tsp salt, 1-2 cloves of garlic (minced), and 2 Tbs mustard (something like Dijon, although I wonder if yellow or stone-ground mustard would be ok). I just discovered that the mustard I've been using has a little bit of sugar in it, so next time if I have different mustard, I might add a little bit of honey.
Toss the cauliflower in a large bowl with the sauce to coat it. Roast it for about 20-25 minutes, toss it a bit, and continue roasting for another 20 minutes or so, checking often to make sure it doesn't burn. I have been experimenting a bit with roasting temperatures, and I think maybe you could get it done in less time if you went up to 425F, and checked it more often. It should be nicely browned in places (these are the best bits!) and if you think it needs a bit more salt or mustard flavor when you taste it, you can always whip up a little bit more mustard sauce and add it.
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