MUSTARDY CAULIFLOWER SALAD
This is not quite as "heavy" as other cauliflower salads. It's creamy, but there's no mayo. Cook time is parboiling the cauliflower.
Provided by Parsley
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Steam/boil the cauliflower flowerets for just 3-5 minutes (you just want them slightly parboiled -- like you would do to prepare them for freezing). Drain. Rinse w/ cold water; drain and cool.
- Meanwhile, in a small bowl, whisk together the sour cream, both mustards, lemon juice, sugar, salt and pepper; set aside.
- In a large mixing bowl, toss together the cooled flowerets, onion and celery.
- Pour the dressing over veggie mixture and gently toss to evenly coat w/ dressing.
Nutrition Facts : Calories 100.1, Fat 4.1, SaturatedFat 2.3, Cholesterol 11.8, Sodium 301.8, Carbohydrate 14, Fiber 4.6, Sugar 6, Protein 4.5
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
- Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
- Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
- Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
- Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
CAULIFLOWER SALAD
Can be prepared up to 24 hours in advance. A simple salad for lunch or as a light dinner with some bread and a fruit yoghurt as a dessert.
Provided by Inge 1505
Categories Lunch/Snacks
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cook cauliflower in salted water until tender crisp, about 8 minutes. Drain and drop in a bowl of cold water to cool quickly. Drain.
- While cauliflower cooks, mince parsley and chili. Mix all dressing ingredients except oil until well blended, mix in oil and taste. Dressing should have a nice tang but not be too acidic. Add more sugar if nessecary.
- Toss cauliflower with parsley, chili and dressing in a large salad bowl. To allow flavors to blend let salad rest for at least 15 minutes before serving or keep in the fridge up to 24 hours. Serve at room temperature.
Nutrition Facts : Calories 187.2, Fat 13.9, SaturatedFat 2, Sodium 176, Carbohydrate 13.7, Fiber 5.9, Sugar 6.7, Protein 4.7
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