Friday, February 25, 2011
When Jason tweets, I listen.
My love for roasted cauliflower is anything but a secret. I've shared no fewer than four recipes for the stuff on Queenie (and You + ME*) to date, and I'm adding to that number today. My friend Jason, you see, tweeted the other night that he'd recently made roasted cauliflower with a mustard garlic sauce. The whole thing sounded creamy and decadent beyond measure, and I decided that the head of cauliflower in my fridge was fated to be dressed just so.
I decided to add a little whole grain mustard to the mix, in part to add a bit of texture and in part because I had it in the fridge. High-quality mustard is key here, since it's such a dominant flavor. Grey Poupon is, in my opinion, far too tart and vinegar-heavy. I prefer Maille, which is no more expensive and far more flavorful.
Making a paste out of the garlic helps it blend into the sauce a bit and mellows the flavor just a tad. That said, if you let this sit overnight, you'll get quite a garlicky kick out of it. (Not that this is such a bad thing, but it can overwhelm the somewhat delicate earthiness of the cauliflower.)
If you do decide to make things ahead of time, I recommend storing the roasted cauliflower and dressing separately in the fridge, then combining them and letting them come to room temperature together before serving. Just remember the breath mints, for the sake of your friends and colleagues.
Roasted Cauliflower with Mustard and Garlic
Adapted from Jason Trevino
1 head cauliflower, core discarded, cut into 1-inch florets
1 1/2 tbs. olive oil, divided
Freshly ground back pepper
1 clove garlic, finely minced
2 tbs. Dijon mustard
1 tbs. whole grain mustard
1 1/2 tsp. honey
1 tbs. canola oil
Pre-heat the oven to 400 degrees Fahrenheit. Spread the cauliflower out on a rimmed baking sheet. Drizzle with 1/2 tbs. of the olive oil, and sprinkle liberally with salt and pepper. Roast the cauliflower, stirring once or twice, for 25 to 30 minutes, until it is well-roasted, and even a bit black in spots.
Meanwhile, leave the minced garlic on the cutting board and sprinkle it with a bit of salt. In a small bowl, whisk together the remaining olive oil, mustards, honey and canola oil. Once the salt has soaked into the garlic, smash it a bit with the flat side of your knife until it forms a thick paste, then add it to the mustard dressing.
Once the cauliflower is roasted, transfer it to a large bowl. Add the dressing bit by bit, mixing it into the cauliflower until it is well-dressed. (You may have some dressing left over.) Season with pepper and a little salt. Serve immediately.
Serves two as a side.