The theme for Monday posts in January is Winter Greens.
By January my provide of winter squashes from my potager is dwindling and I get to purchase winter greens.
For us, it’s a deal with to have cauliflower or broccoli or Brussels sprouts or cabbage or a few of the ‘forgotten’ greens. We love turnips and rutabagas and… have you ever ever had crosne?)
I attempt to make all greens enjoyable – these will probably be a few of our favorites.
Click on right here to Pin Cauliflower Dijon
Cauliflower Dijon
A light-weight coating of bread crumbs, basil, and mustard flavors this cauliflower. For a sharper taste use scorching mustard.
- Prep Time: 5 minutes
- Cook dinner Time: 20 minutes
- Complete Time: 25 minutes
- Yield: 2 servings 1x
- Class: Greens
- 1/3 head cauliflower, reduce into bite-size florets
- 1 tbs olive oil
- 1 clove garlic, minced
- 1 tsp dried basil
- 1 tbs entire grain mustard or Dijon-style mustard
- 1 tbs bread crumbs
- Put cauliflower right into a small skillet.
- Add about 1/2″ (1cm) water, cowl, and simmer for 10 – quarter-hour, till fork-tender.
- Take away cauliflower to a plate and drain water from pan.
- In similar pan warmth oil.
- Add garlic and basil, sauté calmly.
- Add mustard and warmth by way of.
- Add breadcrumbs and stir properly.
- Add cauliflower and stir properly to distribute crumb combination.
- Serve.
Notes
I take advantage of a skillet that’s large enough for the cauliflower to be in a crowded single layer, about 8″ 20cm.
Diet
- Serving Dimension: 1/2 recipe
- Energy: 119
- Sugar: 2.9 g
- Sodium: 263.2 mg
- Fats: 7.6 g
- Saturated Fats: 1.2 g
- Trans Fats: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3.3 g
- Ldl cholesterol: 0 mg
Key phrases: cauliflower, mustard
We additionally like Cauliflower with Parmesan Sauce
That’s it !
