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 WITH MUSTARD-LEMON BUTTER
Categories Mustard Side Roast Christmas Thanksgiving Lemon Cauliflower Fall Winter Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.
- Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.
- Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.
- Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.
PINHEAD OAT-CRUSTED CATFISH, ROASTED CAULIFLOWER AND MUSTARD GREENS, AND LEMON CREAM
Pinhead oats, which are similar to steel-cut oats but contain some oats that are ground finer, like flour, make a foolproof crunchy-crisp gluten-free crust for pan-fried fish. You can exchange the catfish for just about any common white fish here-use a lower heat level under the pan and a longer cooking time for thicker fillets. Some good options include U.S. farmed tilapia, ocean perch, Pacific halibut, and line-caught Atlantic cod. Wild salmon would also be delicious-just be sure to avoid overcooking it.
Provided by Liana Krissoff
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (205°C).
- In a large bowl, toss the mustard greens with 1 teaspoon of the oil and season with salt and pepper. Set aside.
- Trim the cauliflower and break it into florets. Put the cauliflower and garlic in a 9-by-13-inch (23-by-33-cm) baking dish, drizzle with 1 tablespoon of the oil, and sprinkle with salt and pepper to taste. Toss to coat with the oil. Roast until the cauliflower is very tender and golden brown, about 40 minutes.
- Meanwhile, in a small saucepan, heat 1 tablespoon of the butter over medium-high heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until just starting to brown, about 5 minutes. Add the wine and cook until reduced by about half, then add the cream and lemon zest. Simmer over medium heat until reduced and thickened, about 6 minutes, then whisk in the lemon juice. Remove from the heat. Season with salt to taste and set aside, covered to keep warm.
- Add the greens to the cauliflower and toss with a metal spatula. Sprinkle with a little water and roast until the greens are wilted and tender and beginning to crisp, 5 to 7 minutes.
- In an extra-large sauté pan (or two large ones), heat the remaining 1 tablespoon butter and 2 tablespoons oil over medium-high heat. Spread the oats on a plate. Season the fish with salt and pepper and lay each fillet on the oats, pressing gently so the oats adhere to one side. Put the fish in the pan (or pans), oat side down, and cook without disturbing until the oats are nicely browned and the opaqueness has moved about a third of the way through the thickest part of the fish, about 4 minutes depending on the thickness of the fillets. Use a metal spatula to carefully turn the fish over and cook until just opaque throughout, about 4 minutes. Pile the cauliflower, garlic, and greens on 4 serving plates, top with the fish, and spoon some of the sauce over everything. Serve immediately.
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