Roasted Cauliflower with Creamy Mustard and Tomato Sauce

Meet the mustards.

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August 19, 2020

Prep: 20min

Cook: 1h 0min

Serves: 4

The gist.

Cauliflower and mustard seeds are from the same family, did you know? Both are featured in this dish that combines spiciness from red pepper flakes and brown mustard, creaminess from a cream-based sauce, and sweetness from roasted cauliflower florets and red bell pepper.

Meet the mustards. When reading about cauliflower on the www, I found out that the vegetable is part of a family of plants called the mustards! So cauliflower and the plants that yield the seeds used to make Grey Poupon Dijon and French’s 100% Yellow go to the same family reunions. Technically the family is named Brassicaceae, but who knows how to pronounce that one?

So this recipe has cauliflower and mustard. Raw cauliflower dipped in ranch on a veggie tray and hot, roasted cauliflower with charred tips are two completely different experiences. I would pick the latter any day.

Roasted cauliflower florets are the premier performers in this dish, but we make room for a red bell pepper at the roasting party. The pepper eventually ends up in the sauce. If you prefer to roast the pepper over an open flame or in some other way apart from the cauliflower, go ahead. In this recipe it all happens on the same pan in the same oven, but that’s more out of convenience.

When developing this recipe I increased the amount of mustard in the dish until the flavor was just noticeable without being overpowering. Brown mustard is used for its spiciness. Depending on your love for mustard, feel free to experiment with both the kind and amount of mustard you add.

Lastly, try to assemble and serve this dish as close as possible to the time the cauliflower comes out of the oven. Enjoy!

Ingredients

Steps

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Roasted Cauliflower with Creamy Mustard and Tomato Sauce

  • Prep time: 20min
  • Cook time: 1h 0min
  • Serving size: 4
Cauliflower and mustard seeds are from the same family, did you know? Both are featured in this dish that combines spiciness from red pepper flakes and brown mustard, creaminess from a cream-based sauce, and sweetness from roasted cauliflower florets and red bell pepper.

INGREDIENTS

  • 1 large head of cauliflower
  • 1 large red bell pepper
  • 75 mL (5 Tbsp) olive oil
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced or pressed
  • 14 g (1 Tbsp) butter
  • 400 g (14 oz) can of crushed/pureed tomatoes
  • 200 mL (7 oz) heavy cream
  • 4 tsp brown mustard
  • 1/2 tsp dried dill
  • 500 g (1 lb) Fusilli/Rotini noodles
  • 25 g (1/4 cup) shredded Emmental/Swiss cheese
  • Parmesan cheese for serving
  • Black pepper

STEPS

  1. Heat oven to 210° C (410° F). Use a knife to remove the cauliflower florets from the stem. Then cut each floret into 3 or 4 smaller pieces. Toss the cauliflower pieces in a large bowl with 3 Tbsp olive oil, 1 tsp salt, and red pepper flakes.

  2. Spread cauliflower onto a foil-lined sheet pan. You will place the bell pepper on the pan as well, so leave a space for it. Coat the bell pepper in oil and then place it on the pan. Put pan in oven and roast for 60 minutes. Stir and flip the cauliflower and pepper every 20 minutes during the cooking period.

  3. For the sauce, heat a medium saucepan over medium-high heat. When hot, add the butter. Add the onion and 1/4 tsp salt and cook for 6-7 minutes, stirring occasionally. Then add the garlic and dill and cook for 1 minute, stirring constantly.

  4. Decrease heat to medium and add the tomato puree, mustard, and 1 Tbsp olive oil. Cook for 5 minutes, stirring occasionally.

  5. Decrease heat to medium-low and add the cream and cheese. Cook for 10 minutes, stirring frequently. When finished, keep the sauce warm by decreasing the stove heat to the lowest setting.

  6. For the pasta, add about 4 liters (4 quarts) water and 1 Tbsp salt to a large pot and bring to a boil. Cook the pasta until al dente, about 10 minutes. Drain and reserve about 30 mL (2 Tbsp) of the pasta water. Return the pasta to the drained pot and add 1 Tbsp olive oil, the reserved pasta water, and 1/2 tsp salt. Stir and set aside.

  7. When the cauliflower and bell pepper have finished cooking, carefully use a knife to remove the stem, seeds, and skin from the bell pepper. Be careful, it will be extremely hot! Dice the pepper and stir into the tomato sauce.

  8. To assemble, distribute the pasta onto four plates. Spoon a generous amount of the sauce onto the pasta. Arrange the roasted cauliflower on top of the sauce. Top with Parmesan cheese and freshly ground black pepper. Serve immediately.

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