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.
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.
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.
2 oz sliced pepperoni or chorizo
3 garlic cloves
1 c panko
Olive oil spray
2 lb broccoli, cut into long spears
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.
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!
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.