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Lilly’s Table

 
 
Red + White Quinoa
© Lillys-Table.com Photo of Mustard Seed Marinated Cauliflower
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Mustard Seed Marinated Cauliflower

from Red + White Quinoa with Marinated Cauliflower, the Week of February 26, 2012.
View the previous recipe for this meal.

Cauliflower is made vibrant and almost floral with tangy mustard and coriander seeds. The longer it rests the more intense and delightful the flavors become. You can even mix in a few other favorite sliced vegetables such as carrots or radishes. If you do not have a mortar and pestle or whole mustard and coriander seeds available, simply use the ground version. It takes only a few minutes to put together, but requires a few hours at room temperature before it is ready to eat, which makes it especially nice for lunches on the go.

Ingredients

  • ½ tablespoon mustard seed, or ground mustard
  • ½ tablespoon coriander seeds, or ground coriander
  • ½ cup orange juice, or apple juice
  • ½ cup apple cider vinegar, or white wine vinegar
  • ¼ cup honey, or agave nectar if vegan
  • ½ teaspoon salt
  • 1 head cauliflower

Serving Size: 1 Person

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Preparation Instructions

Place the mustard seeds and coriander seeds in a small saucepan over medium heat. As soon as the mustard seeds start to jump turn off the heat and transfer to a mortar & pestle, spice grinder or even a blender. If you do not have any of these devices, simply use the powdered mustard, ground coriander and skip the pre-toast.

Add the juice, apple cider vinegar, honey and salt into the saucepan. Bring it up to a simmer for just a few minutes. Toss the spices into the pan.

Slice off the leaves of the cauliflower and pull apart into florets. Place the florets in a jar or shallow dish with a lid.

Pour the steamy liquid over the top. Seal the jar or dish. Allow to rest at room temperature, shaking periodically. Give the cauliflower at least an hour before serving.

They will store nicely in their liquid for about a week- if they are not devoured prior. If the flavors become too intense, drain off the liquid.