||[May. 2nd, 2011|07:31 pm]
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.
Hmmm. Sounds tasty. Roughly what temperature oven?
150 degrees with the fan on.
That sounds delicious - thanks for sharing, will give it a go later in the week. Is that just normal mustard or whole grain?
I use whole grain, because I prefer it, but I'm sure any kind would do.
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!
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.
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. :)
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.