Whole Roasted Cauliflower and Broccoli

This is so easy and so yummy! You could so two cauliflowers or two heads of broccoli.

2 large heads cauliflower

1 clove garlic, halved 

1/4 cup olive oil 

4 tablespoons Dijon mustard 

Kosher salt and freshly ground black pepper 

1/2 cup fresh parsley leaves, roughly chopped 

1/4 cup grated Parmesan 

Lemon wedges, for serving

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), 30 minutes to 1 hour, depending on the size. 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.

Advertisement

Potato Salad with Capers. Spring Onions and Mint

Patricia Wells is my go to all summer! This is a warm potato salad that can be served at room temp. It is perfect for picnics too!

• 1 lb firm Tiny potatoes
• 1/4 c olive oil
• 2 tbsp fresh lemon juice & the zest
• 1 tbsp dijon mustard
• 6 green onions, sliced thib
• 1/4 c capers, drained
• Salt
• 1/4 c mint, cut into chiffonade

Bring a large pot of water to a simmer with a steam rack inside. Place the potato on the rack and cover, boil over medium heat for about 25 minutes, until they can be easily pierced with a knife.

In a large bowl, big enough to hold the potatoes, whisk together the olive oil, mustard, zest and lemon juice. Stir in the onions and capers.

Add the potatoes directly to the dressing while hot and toss to combine. If your potatoes are large, cut then into cubes.

When ready to serve toss with mint.

Serves 4 – 6.

Grated Carrot Salad

This is a great quick salad! Perfect for a picnic!

2 lbs carrots, shredded

1/4 c olive oil

2 tbsp lemon juice

1 tbsp dijon

1/2 tsp honey

3 tbsp minced chives and tarragon

Combine everything except the carrots in a large bowl. Whisk to combine. Add carrots and toss.

Serves 6.

Honey Pork Loin

My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.

• 4 lb pork loin
• 2 sprigs rosemary
• 2 tbsp Dijon
• 4 tbsp honey
• Lemon, juiced

Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.

Serves 8.

Grilled Asparagus and Spring Onions

  
This dish takes minutes to prepare and grilled veggies taste oh so good! Happy Spring y’all!

Ingredients:
Zest from 1 meyer lemon
Juice from 1 meyer lemon
1 tbsp dijon mustard
¼ c olive oil
Salt and pepper

2 large bunches thick asparagus, trimmed
2 bunches spring onions, rinsed and trimmed

Heat grill to medium high.

Whisk together first 5 ingredients and set as aide.

Toss asparagus and onions with a little olive oil.

Grill for 4 – 6 minutes, turning them half way.

Toss with dressing and enjoy!

Serves 6 – 8.

Tomato Tart

   

 This tart is divine and so simple perfect for a weeknight.

• 2 large tomatoes, sliced thin
• 1 recipe whole wheat tart dough
• 1/2 c Dijon mustard
• 1/4 c mixed herbs, minced, chives, parsley and basil 
• Olive oil spray

Whole Wheat Tart

• 3/4 c whole wheat flour
• 3/4 c bread flour 
• 3/4 tsp salt
• 2 1/4 tsp active yeast
• 1/4 tsp sugar 
• 2 tsp olive oil
• 1/2 c hot water

Combine dry ingredients in a food processor, pulse until combined. Add olive oil to the water and slowly pour into the processor with the machine running. Pulse until a ball forms. Continue to pulse for 1 minute. Remove and let rest, covered with a towel for 10 minutes.

Preheat oven to 500 with a pizza stone inside.

Roll out dough, spread with mustard, top with tomatoes and herbs. 

Reduce oven to 425 and bake tart for 10 – 15 until the top is bubbly. Spray wil olive oil and serve.

Serves 4.

 

Asparagus with Poached Eggs and Dijon Sauce

  

This is a super simple weeknight meal. I use the same pot to steam the asparagus and poach the eggs.

Ingredients:

Dijon sauce

• 2 TBsP mayo
• 1 TBSP olive oil
• 1 TBSP white wine vinegar
• 1 tsp dijon
• Salt and pepper

Combine and set aside.

• 1 bunch of asparagus, steamed
• 4 eggs, poached
• 1/4 c breadcrumbs, toasted
• 4 slices of Proscuitto

Divide asparagus among 2 plates, top with Proscuitto, 2 poached eggs, drizzle with mustard sauce and breadcrumbs.

Serves 2.

Roasted Broccoli with Spicy Crumbs

This is from Food & Wine, and I must say it’s awesome! I love the spicy crumbs and Dijon and it really takes broccoli to the next level! I used chorizio and added more garlic to make it even spicier and cut back the olive oil to make it a little healthier.

Ingredients:
2 oz sliced pepperoni or chorizo
3 garlic cloves
1 c panko
Olive oil spray
2 lb broccoli, cut into long spears
Salt
2 TBSP Dijon mustard

Preheat the oven to 425°.

In a mini food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko and pulse just to combine.

In a medium non-stick skillet, cook the breadcrumbs over moderate heat, stirring, until crisp and golden, about 5 minutes. Scrape onto a plate and let cool.

Spread the broccoli on a baking sheet, spray with olive oil and season with salt. Roast for about 15 minutes, turning once, until tender and browned in spots.

Spread the mustard on one side of the broccoli and sprinkle with crumbs.

Serves 4 – 6.

Dijon Roasted Cauliflower

This is quick healthy and of course, dee-licious recipe I adapted from March 2011 Food & Wine Magazine. To make it a little lighter I used a little less olive oil instead I used some sparkling water. Sounds odd – but it nicely thinned the mustard so it would evenly coat the cauliflower. The mustard is not overwhelming, but luxurious!

Ingredients:
1 head of cauliflower, cut into florets
3 TBSP Dijon mustard
1 TBSP olive oil
1 – 2 TBSP sparkling water
3 cloves of garlic, minced
Salt and Pepper

Preheat oven to 400.

Whisk mustard, olive oil, water and garlic in a small bowl. Add more water if it is too thick. Toss cauliflower in sauce and roast for 30 minutes.

Serves 4.
1 WW PP per serving.