The Silly Nutrition Undergrad

Roasted Cauliflower with Mustard-Mayo Sauce

Posted on: October 26, 2009

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What’s so great about cauliflower? It belongs to the cruciferous family which includes broccoli, cabbage, bok choy and kale. Many researches have indicated that consumption of cruciferous vegetables can help to reduce the risks of developing cancer. Sulphur-containing compounds, in particular sulforaphane, have been suggested to have a potent ability to trigger liver to produce detoxifying substances. These substances inhibit enzymes from activating cancer-causing agents in the body and enhance the activities of other enzymes involved in disabling and eliminating carcinogens.. For a more in-depth discussion of cauliflower’s health benefits,  visit The World’s Healthiest Food.

To me, cauliflower has always seemed to be a boring food. It doesn’t have a distinct flavour and so it’s never good eaten alone.

Until one day when I was flipping through Ellie Kreiger’s amazing cookbook, The Food You Crave, I bumped into a recipe for roasted cauliflower. Tempted by Ellie’s promise that roasting will breath new life into cauliflower, I adopted her recipe for making roasted cauliflower and tweaked it slightly to my liking.

The end result? A light and delicious healthy vegetable side dish to complement my homemade cheese pizza on Saturday night (post on the pizza dinner coming soon)!

Roasted Cauliflower with Mustard-Mayo Sauce

Adopted from Roasted Nutmeg Cauliflower by Ellie Kreiger (my tweaks)

Ingredients

    • 1 head cauliflower (about 2 pounds), cut into small florets
    • 2 tablespoons extra-virgin olive oil (2 good long spray with my olive oil mister)
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 teaspoon Dijon mustard
    • 1 -2 tablespoons Japanese mayonnaise (can be substituted with regular mayonnaise)

Directions:

    1. Preheat the oven to 350F (since I was using a toaster oven, I set the temperature higher, 400F).
    2. Place cauliflower into a large baking dish (ideally the cauliflower should fit snugly on a single layer). Toss (or spray) with the oil, and sprinkle with nutmeg and salt.
    3. Cover the dish and roast for 30 minutes.
    4. Remove the cover, give the cauliflower a good stir. If it looks dry, give it another good spray with the oil. Then, roast another 30 – 45 minutes uncovered, until the cauliflower is tender and nicely browned. Make sure to stir occasionally to ensure even browning.
    5. In a separate bowl, mix together the Dijon mustard and Japanese mayonnaise.
    6. When done, remove from the oven and mix in the mustard-mayo dressing. Serve hot!
  1. Roasted Cauliflower by Laurel Fan

    Photo by Laurel Fan — I forgot to take a picture so I borrowed one from Flickr…

The recipe is very simple and requires little ingredients. First try the cauliflower without adding in the dressing and see how you like it. When I tried it, I found it to be lacking a special kick and so I got creative and added on the dressing!

The sharp mustard was balanced out by the mild Japanese mayo and the end result was delicious! The mustard added just the special kick I wanted, and the dressing really enhanced the flavour and the dish felt much more full-bodied and fulfilling. Yum!

Try this dish out! The key step of this dish is really to make sure the cauliflower browns nicely. When that is done right, the cauliflower will taste good no matter what spices or what dressing you add to it!

The next time I make this, I think I’m going to give it an Oriental taste by adding in turmeric, curry powder, and cumin seeds.

How do you like to eat cauliflower? Share your recipe here!

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1 Response to "Roasted Cauliflower with Mustard-Mayo Sauce"

[...] few weeks ago when I tried roasting cauliflower for the first, I thought it was already the best way to enjoy cauliflower. But now I have found an [...]

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