I’ve had a little bit of a zucchini-like cauliflower situation over here. It was the kind of situation where it felt like there was a never ending supply. I guess I planted enough cauliflower. Apparently, all my delicious lunches of aloo gobi left me wanting more.Â As soon as I got through eating one head, another one (or two) was waiting for me to harvest. In fact, I think I’ve eaten more cauliflower in the past month than I have in my entire life. So, I had to get creative. Of course, now that I’ve finished eating the last of my cauliflower crop, I’ve discovered the most delicious way to eat it, the way I’ll probably eat all the cauliflower I grow again next year.
Not surprisingly, this creation was totally inspired by Heidi…again. I made her cauliflower soup, which incorporated dijon mustard into the soup and in flavoring the croutons that garnished it. I was blown away by how delicious this combo turned out to be. I was eating so many of the croutons straight off the baking sheet, it’s any wonder any of them ended up in my soup. Needless to say, I discovered that dijon mustard and cauliflower were made for each other. And roasting cauliflower in mustard takes it to a whole other level.
I made my own dijon mustard from Heidi’s book, Super Natural Everyday, but you’ll have to buy her book for that recipe (and many others like the Pepper Tempeh that I’ve made twice this week, which officially made me a tempehÂ hater convert). Buy the book, make that mustard, roast some cauliflower in it, and devour it. You can thank me later.
After I made this once, I got kind of excited about this combo and proceeded to roast my Romanesco crop the same way. And oh my goodness, mustard roasted Romanesco on top of homemade pizza with garlic scape pesto and goat mozzarella is worth repeating!
1 tablespoon unsalted butter
1 tablespoon olive oil
2 generous teaspoons of dijon mustard (preferably homemade whole grain dijon)
a generous pinch of salt
1 head of cauliflower, cut up into smallish pieces
Preheat the oven to 425 degrees.
Meanwhile, in a small skillet, melt the butter. Remove the skillet from the heat and add all of the remaining ingredients except for the cauliflower.
Put the cauliflower pieces in a large bowl and toss with the mustard mix until well coated. Spread out on a baking sheet and roast, turning and mixing occasionally until the cauliflower is slightly browned and charred in places, but still has a bite to it. I sometimes put the pan under the broiler for a minute or two just before serving to get the cauliflower a little bit more roasted (read deliciously blackened). Serve with pretty much anything or farro and spicy chicken sausage like I did. Enjoy!