cauliflower

Mustard-Roasted Cauliflower!

Jennifer 1 Comment

mustard-roasted cauliflower

The roasted cauliflower absorbs the mustardy vinaigrette, hot from the oven. It’s a warming and healthful dish, as we seem to be caught in between winter and spring these days. Cauliflower, like other cruciferous veggies, is associated with a lower risk of some cancers. It is only second to broccoli in its level of glucosinolates, which activate the body’s detoxification system. Now is the perfect time to detox through clean eating in order to be beach-ready! 🙂

1 large head of cauliflower, cut into medium-sized florets
1 red onion, small dice
2 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 teaspoon stone ground mustard
1 tablespoon red wine vinegar
Sea salt
Black pepper

1. Preheat the oven to 425° F.
2. For the vinaigrette: Whisk together the Dijon mustard, stone ground mustard, and red wine vinegar.
3. Spread the cauliflower and red onion out evenly on a large baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast the cauliflower for 25 to 30 minutes, stirring and rotating the pan halfway, until lightly browned and tender.
4. Whisk the remaining tablespoon of olive oil into the vinaigrette and toss with the cauliflower as soon as it comes out of the oven. (It’s important to dress the cauliflower while it is still warm.) Season with additional salt and pepper, if necessary. Serve immediately.

Adapted from the Food52 recipe

Truffled Celery Root-Cauliflower Puree

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celery root-cauliflower puree

Celery root belongs to the carrot family and has a mild celery flavor, with a rather knobby appearance. It is a good source of vitamin K and phosphorus, while cauliflower is high in vitamin C and antioxidants. Puree these together with truffle oil and the result is a silky, luxurious puree that will beat out mashed potatoes any day!

Truffled Celery Root-Cauliflower Puree

1 celery root (aka celeriac), peeled and diced
1 head of cauliflower, cut into florets
1 quart veggie broth
2 cloves of black garlic or 1 clove of roasted garlic (optional)
2 tablespoons truffle oil
sea salt

1. In a large pot, add celery root, cauliflower, and broth. Allow to steam for 15-20 minutes, until the vegetables are very tender.
2. Drain and reserve liquid. This flavorful broth can be repurposed to cook grains or as a soup base.
3. Add veggies to food processor with garlic, truffle oil, and sea salt. Puree until smooth.

Cauliflower Couscous!

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cauliflower couscous

While in culinary school, one of my classmates mentioned making a cauliflower fried rice which sounded really interesting. That’s what prompted me to try this unique recipe. Cauliflower is a cancer-fighting crucifer and an excellent source of Vitamins C and K. Even my Mom, who is always skeptical of my healthy food, liked it! Success!

Cauliflower Couscous

Yield: 4 to 6 servings

INGREDIENTS

1 head cauliflower, broken into florets

½ cup almonds, toasted and roughly chopped

1 bunch cilantro, de-stemmed

1 bunch parsley, de-stemmed

2 tablespoons extra-virgin olive oil

½ teaspoon crushed red pepper flakes

Juice of 1 lemon

ÂĽ cup sliced habanero-stuffed green olives

Salt and pepper, to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. In a separate large bowl, make an ice bath.

2. While the water is heating, place some of the cauliflower florets in a food processor. Working in batches, pulse until the cauliflower has broken down into coarse pieces around the same size as couscous.

3. Transfer the cauliflower to a large fine-mesh strainer and carefully submerge into boiling water for 1 minute. Transfer the cauliflower (still in the strainer) to the ice bath until completely cool; remove and drain well. Place the cauliflower onto a clean kitchen towel and squeeze to remove excess moisture.

4. Mince the parsley and cilantro leaves in food processor.

5. In a large bowl, whisk the olive oil, red pepper flakes, and lemon juice. Then add cauliflower, almonds, cilantro, parsley, and olives. Stir together ingredients, breaking up any clumps of cauliflower.