Sauteed and Braised Cauliflower with Mustard Seeds and Green Peppercorns
“IS THIS RECIPE ON A FAMILY-FRIENDLY FOOD BLOG???” Yup. try it. Don’t discuss the ingredients with your kids. Just serve it.Print
Yup. try it. Don’t discuss the ingredients with your kids. Just serve it. Pretend you are busy when they ask you questions. See if they might not just eat it. Every few months I notice the jar of green peppercorns in my fridge and make a concerted effort to find a way to use up some of it.
Also, drizzle a splash of balsamic over this for the more intrepid people in the house.
- 3 tablespoons olive oil
- 1 large head cauliflower, cut into florets
- Coarse or kosher salt and freshly ground pepper to taste
- 1 tablespoon green peppercorns, drained (see Note)
- 1 tablespoon mustard seeds
1. Heat 2 tablespoons of olive oil in a very large skillet over medium high heat. Add the cauliflower, season with salt and pepper, and cook, turning every couple of minutes, for about 8 minutes total, until it is nicely browned in spots all around. Add the chicken broth, turn the heat to medium high, cover the pan, and simmer and for 4 minutes until the cauliflower is tender and the liquid is evaporated. Turn the cooked cauliflower into a shallow serving bowl.
2. Add the remaining tablespoon of olive oil to the pan, then add the peppercorns and mustard seeds. Cook for about 2 minutes, until the mustard seeds have colored a bit. Scrape the mixture over the cooked cauliflower.