Best 2 Cauliflower And Kale With Mustard Currant Dressing Recipes

Immerse yourself in a culinary symphony of flavors with our roasted cauliflower and kale salad, elevated by a tantalizing mustard-currant dressing. This vibrant dish combines the earthy sweetness of roasted cauliflower with the hearty crunch of kale, creating a textural tapestry that delights the palate. The mustard-currant dressing, a harmonious blend of tangy mustard, sweet currants, and aromatic herbs, adds a piquant layer that awakens the senses. Alongside this main recipe, explore variations that cater to diverse dietary preferences, including a vegan version that retains all the delectable flavors without compromising on taste. Get ready to embark on a culinary journey that celebrates the goodness of vegetables, leaving you feeling nourished and satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Mustard-Parmesan Whole Roasted Cauliflower image

Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving

Steps:

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

CAULIFLOWER AND KALE WITH MUSTARD CURRANT DRESSING

Cauliflower and Kale with Mustard Currant Dressing image

This is an easy and somewhat unusual sidedish of steamed cauliflower and kale with a piquant dressing. You can use ordinary kale, arugula or any other cooking green if dino kale is not available -- be sure to adjust cooking time accordingly.

Provided by Always Cooking Up Something

Categories Cauliflower Side Dishes

Time 16m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon Dijon mustard
2 teaspoons lemon zest
½ lemon, juiced
2 tablespoons extra virgin olive oil
3 tablespoons dried currants
1 quart water
1 head cauliflower, chopped into bite size pieces
1 bunch dino kale, chopped
salt and freshly ground black pepper to taste

Steps:

In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside.
Boil water in a medium saucepan fitted with a steamer rack. Steam cauliflower 4 minutes, until just tender. Drain cauliflower and transfer to bowl with the dressing. Remove steamer rack from saucepan. Place kale in the boiling water and cook 2 to 3 minutes, until just tender. Drain kale and transfer to bowl.
Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.

Nutrition Facts : Calories 169.9 calories, Carbohydrate 24.3 g, Fat 7.6 g, Fiber 6.7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 223.4 mg, Sugar 8 g

Tips for Cooking Cauliflower and Kale with Mustard-Currant Dressing

Choose fresh, vibrant cauliflower and kale. Look for cauliflower that is white or cream-colored, with tightly packed florets. The kale should be deep green and crisp.
Wash the vegetables thoroughly before cooking. This will remove any dirt or debris.
Cut the cauliflower and kale into bite-sized pieces. This will help them cook evenly.
Roast the cauliflower and kale in a hot oven. This will help them caramelize and develop a slightly smoky flavor.
Make the mustard-currant dressing while the vegetables are roasting. This will give the flavors time to meld.
Toss the roasted vegetables with the dressing and serve immediately. This dish is best enjoyed warm.

Conclusion

Cauliflower and kale with mustard-currant dressing is a healthy and delicious dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. The roasted vegetables are slightly smoky and caramelized, while the mustard-currant dressing is tangy and flavorful. This dish is sure to please everyone at your table.