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Cauliflower under the mustard cap

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Ingredients for 4 servings:

  • 1 cauliflower, approx. 1 kg
  • 4 tbsp, heaped mustard seeds
  • 400 ml vegetable stock
  • 1 m.-sized onion(s)
  • e.g. olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C (top/bottom heat). Make a cross-shaped cut in the cabbage stalk. Rub the cauliflower with the mustard. If possible, fill all the spaces between the cabbage stalks—including the bottom—with mustard seeds. Slice the onion. Heat the olive oil in a saucepan and fry the onion wedges. Deglaze with the vegetable stock. Place the cabbage head cut-side down in the pan. Cover and place on the second shelf from the bottom in the hot oven for about 30 minutes. Remove from the pan with a slotted spoon, spoon some of the stock over the cabbage, and serve. Serve as a main course or side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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