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Tony Grist

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Cauliflower recipe [May. 2nd, 2011|07:31 pm]
Tony Grist
 A new way (to me) of cooking cauliflower

Break the head into florets
Spread with olive oil, mustard and parmesan cheese.

Cook in the oven for about half an hour. If you want the cheese to go a bit crunchy leave the dish uncovered.
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Comments:
[User Picture]From: akirlu
2011-05-02 06:35 pm (UTC)
Hmmm. Sounds tasty. Roughly what temperature oven?
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[User Picture]From: poliphilo
2011-05-02 09:39 pm (UTC)
150 degrees with the fan on.
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[User Picture]From: brttvns
2011-05-02 07:47 pm (UTC)
That sounds delicious - thanks for sharing, will give it a go later in the week. Is that just normal mustard or whole grain?
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[User Picture]From: poliphilo
2011-05-02 09:40 pm (UTC)
I use whole grain, because I prefer it, but I'm sure any kind would do.
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[User Picture]From: baritonejeff
2011-05-02 08:04 pm (UTC)
I made something very similar to that a looooooooong time ago. I don't believe it had any mustard, though. I also think I didn't cook the cauliflower for quite that long, because I can't stand smooshy cauliflower. Anyway - it was very nice. I don't know if you use freshly grated parmiggiano, but I find that it makes a *big* difference, both in flavor and texture.

I'd completely forgotten about that. I need to revive it, I'm thinking. Thanks, Tony!
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[User Picture]From: poliphilo
2011-05-02 09:45 pm (UTC)
I guess the main thing is to melt the cheese. The recipe came to me without a time attached so I used my own judgement. I found the cauli was still reasonable toothsome after half an hour.

I used hard Italian cheese- not technically speaking parmesan, but acceptable- and I grated it myself.
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[User Picture]From: baritonejeff
2011-05-02 11:33 pm (UTC)
I don't really think that the type of hard Italian cheese is terribly important - at least not to me, although I do prefer the milder tasting ones, like parmiggiano. But the fresh grating makes a BIG difference, much like rubbing dried herbs between your palms to release all of their herbiness. :)
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[User Picture]From: daisytells
2011-05-05 01:45 am (UTC)
I did it and I'm glad. I used my favorite Dijon with horseradish mustard, extra virgin olive oil, and fresh grated parmesan. Thanks for the recipe. I am always looking for new and better ways to prepare vegetables.
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[User Picture]From: endlessrarities
2011-05-07 05:52 pm (UTC)
Sounds yummy!!
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