Roasted Curried Cauliflower in a Mustard Thyme Cream Sauce

By • March 28, 2010 • 4 Comments

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Author Notes: Thinking about the pork challenge for this week put me to thinking about side dishes. I had 2 small heads of cauliflower in the frig calling to me and so out they came onto my bamboo cutting board. I recently had a wonderful roasted cauliflower and brussels sprouts dish while having dinner in the bar with friends at Plumpjack /Lake Tahoe and had been thinking about it ever since, so now I had my inspiration. The sauce is a reduction sauce with each ingredient being reduced to intensify the flavor before adding the next. I started with some amber ale, followed by chicken stock, followed by cream. This results in a rich, layered flavor that goes great with the cauliflower. If curry isn't your favorite spice, the dish works great without it as well. But the curry gives an extra dimension of flavor. I don't list specific amounts of seasoning for the cauliflower as it depends on the size of the cauliflower heads you're working with, so I describe it in terms of 'pinches'.TheWimpyVegetarian

Serves 4 side dishes

Roasted Curried Cauliflower

  • 2 small heads of cauliflower
  • olive oil
  • salt
  • black pepper
  • curry powder
  1. Preheat the oven to 400F. Slice the cauliflower in 3/4" slices through the head top to bottom.
  2. Lightly toss on a baking sheet with enough olive oil to lightly coat the pieces; sprinkle with a couple healthy pinches of salt, pepper and one pinch of curry powder. Toss gently to coat without breaking the cauliflower into smaller pieces.
  3. Separate the pieces and roast for 30 minutes, or until tender. While the cauliflower is roasting, make the reduction cream sauce.

Mustard Cream Sauce with Thyme

  • 6 ounces amber ale
  • 1 medium shallot, minced
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1 cup your favorite chicken broth
  • 3/4 cups heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard seeds
  • pinch salt
  • squeeze of lemon juice
  1. In a medium pot over medium high heat, bring the beer, shallots and thyme to a boil. Simmer tountil the beer is reduced to 1/4 cup.
  2. Add the chicken broth, bring back to a boil and simmer until the total liquid is reduced by half. You should have about 2/3 cup of liquid.
  3. Add the cream, bring to a simmer and reduce until you have 1 cup of liquid.
  4. Stir in the mustard, mustard seed and salt to taste. Finish with a squeeze of lemon to sharpen and balance out the flavors.
  5. Gently toss the roasted cauliflower with 1/4 cup of the mustard sauce. Serve some cauliflower on the plate and top with a drizzle of sauce.
Jump to Comments (4)

Tags: Easy, savory, Side Dishes, Vegetables

Comments (4) Questions (0)

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Me

over 1 year ago TheWimpyVegetarian

Honestly I haven't made this in quite awhile. I'd love to hear how it goes for you, AJ. Sorry we didn't connect this month BTW! Tried to fit way too much into this month that we're down here. Would love to get together when things slow down just a bit.

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Making this tonight, using almond milk instead of cream, and hard apple cider instead of beer . . . . and subbing a luscious homemade veggie stock, made using roasted butternut skins and seeds, for the chicken broth. . ;o)

Hib_kitchen

about 4 years ago MyCommunalTable

How did this one slip under my radar. It looks fabulous. I bet it would taste good with a meatless meal as well. Maybe portabella mushrooms served with it. I like the layering of the flavors. First curry, then mustard creme... lovely. I will try this. I have added it to my save area.

Me

about 4 years ago TheWimpyVegetarian

Hey thanks! Hope you like it. Love your idea of adding the portabellos!