Sauteed and Braised Cauliflower with Mustard Seeds and Green Peppercorns
Because some of us just love cauliflower (even before it was the "it" vegetable of the moment)Katie Workman #FoodFest, #foodnetwork, autumn, braised, brasied, cauliflower, dinner, green peppercorns, how can I use up those green peppercorns, mustard seeds, pan fried, roasted, sauteed, vegetables, vegetarian, winter
Serving Size: 6
“IS THIS RECIPE ON A FAMILY-FRIENDLY FOOD BLOG???”
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.
The pops of texture from the green peppercorns and mustards seeds are a nice contrast to the tender cauliflower. Also, drizzle a splash of balsamic over this for the more intrepid people in the house.
And I think you know by now that this blog is hardy about kiddie food. At all. Sometimes not even about food my whole family loves, because that narrows the field too much. Remember Brussels Sprouts Three Ways? God, I loved that dish. All by my lonesome.
You may have noticed that slightly stunning pot of vibrant pickled carrots on the side, and then chopped and sprinkled over the top. I made these following the pickled vegetable recipe in Joshua McFaddens’s Six Seasons: A New Way with Vegetables, which is absolutely one of the cookbooks I think you should run out and buy. It has recipes and writing that will inspire you left, right and backwards. If you haven’t made yourself a batch of pickled vegetables, you can either use some jarred pickled veggies (maybe a giardiniera kind of a thing), or skip it. It was just an extra thought.
- 3 tablespoons olive oil
- 1 large head cauliflower cut into florets
- Coarse or kosher salt and freshly ground pepper to taste
- 1 cup low-sodium chicken or vegetable broth
- 1 tablespoon green peppercorns drained
- 1 tablespoon mustard seeds
- 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 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.
- 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.