I’ve been told the search engine on this site is not very recipe-finding friendly. I understand your frustration – currently you have to scroll through pages before finding the recipe you are looking for. What I wanted to do was install a Google-Powered search – this way you would at least only have to look at a Google-esque page with a blurb on the post (instead of the whole post). However, I discovered that this particular form of WordPress (.com vs .org) does not allow plugins such as this. boo. And, I am not yet technically savvy enough to power my own site. Someday folks…someday. Luckily you are all such lovely readers and I am stubborn; so I’ve made navigation for previous recipes slightly easier by offering a recipe index and archive. I hope this helps.
Meanwhile in the North: It is FREAKING cold again. Why does mother-nature have a hate on for us? Can someone explain who ticked her off this year? Spring came very late (or barely at all) and just when plants were planted and shorts got shorter, BAM! summer is gone. It went from 23 degrees and sunny to 1 degree and S-N-O-W-I-N-G in a week! Damn you mother nature, damn you.
So goodbye summer salads, iced tea, grilling on the deck. And welcome back hot bevvies, stews, and roasting. I know this turn in the weather will be temporary (right? RIGHT?!?), so for now we’ll try to look on the bright side and take advantage of being able to turn on our oven. There’s been lots of cookie-baking going on…just in time to send Kyle away with loads of ’em for his trip. And I do love a good bone-in piece of meat roasted. But what I really adore roasted are veggies. Why didn’t our parents just roast ’em for us when we were little peanuts? I would have ate them all up and asked for seconds! With a little bit of oil, salt & pepper you can highlight the natural sweetness of any vegetable. You can also add tons or adornments to compliment the veg your roasting: maple syrup for carrots, thyme and balsamic vinegar for brussels sprouts, lemon and garlic for broccoli, and mustard for cauliflower. Ooh, I love mustard with these white little flowerettes.
When we’re eating an Indian-inspired meal, I adore roasting cauliflower with tumeric, chilis, coriander & cumin seeds and brown mustard seeds – these can not be left out. I’m certain it’s the mustard seeds that take the roasted cauliflower over the top. I’ve even been known to have seconds of these before digging into extra helpings of curries. Yes. Seriously. But when we’re eating a dinner without such an ethnic character, I like to tone down the spice. Never neglecting the need for mustard.
Mustard Roasted Cauliflower
1 head of cauliflower, chopped into flowerettes
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tsp tarragon mustard*
1 Tbsp fresh chives, chopped
1 Tbsp fresh Italian parsley, chopped (divided)
1/4 cup gruyere cheese, shredded (divided)
1/4 cup parmesan, grated
Preheat oven to 425 degrees.
Toss the cauliflower, oil, garlic and mustard together. Scatter onto a rimmed baking sheet in a single layer. Roast for 15 minutes. Take the pan out of the oven, sprinkle with half of both the chives and parsley and stir together. Top cauliflower with the cheese. Place back in the oven and roast for an additional 10 minutes. Remove pan from oven and sprinkle with remaining chives and parsley.
Serves 3-4, depending on appetites.
* I love tarragon mustard. But if you don’t have any, substitute dijon mustard – and if you happen to have some fresh tarragon around, you could add this along with the other herbs.
We ate this with ribs and caesar salad.