Dijon Yogurt Cauliflower Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

Steps:

• Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
• In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

Steps:

• Mix dressing ingredients with a fork (not the paprika).
• Toss gently with the cauliflower.
• Sprinkle generously with paprika& serve.

Steps:

• At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
• Preheat oven to 375 degrees F.
• Break cauliflower into small to medium sized florets.
• Toss in a large bowl with salt, pepper and olive oil.
• Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
• Remove from oven and return to large bowl.
• stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
• toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
• return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
• remove from oven and enjoy!

Steps:

• Grease a shallow baking dish.
• Cook the cauliflower in a saucepan of lightly salted water just until tender.
• Drain, then place in the greased dish, keep warm.
• Melt the butter in a saucepan, add flour and cook for 1 minute stirring constantly.
• Remove from heat, then whisk in milk, and mustard.
• Return to heat and bring to a boil, stirring constantly.
• Cook, stirring, over low heat for 2 minutes.
• Remove from heat.
• Add parmesan and 1/2 cup of the cheddar cheese and stir until melted.
• Season to taste with salt and pepper.
• Pour cheese sauce over the cauliflower.
• Combine the bread crumbs and remaining cheddar and sprinkle over the cauliflower.
• Cook under a broiler until the top is browned and bubbling.

Steps:

• Preheat the oven to 425°F (220°C).
• Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
• In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
• Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
• While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
• To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 1½-quart gratin baking dish with cooking spray and reserve.
• Break cauliflower into florets and boil until totally tender, about 5 minutes.
• Florets should be"mashable" but not mushy.
• Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper.
• Process until mixture is a smooth, thick puree.
• Pulse in ½ cup of the grated Gruyere.
• Transfer mixture to gratin baking dish and sprinkle with remaining cheese.
• Bake in preheated oven for about 30 to 35 minutes or until heated through and the cheese is melted and slightly browned.
• Sprinkle with chives to garnish.

Steps:

• Trim leaves from cauliflower and leave it whole. Place a steamer rack in the bottom of a saucepan just large enough to hold the cauliflower. Add enough water to come almost up to the bottom of the rack. Place saucepan over medium heat.
• When water boils, place cauliflower on rack, cover saucepan, and steam for 10 minutes or until cauliflower is just tender-crisp.
• While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Mix well.
• Place cooked cauliflower in a large serving bowl, preferably one that is close to the size of the cauliflower. Spoon yogurt mixture over top of cauliflower.
• Sprinkle with chives, salt, and lots of freshly ground pepper.