Cauliflower with Dijon mustard vinaigrette

This dish is one of the easiest I’ve made in a long time. It’s very simple and requires few ingredients. The flavor comes from the sauce, which has to be poured on the cauliflower florets just before eating them. You’ll need: 1 cauliflower, 3 tbsp white wine vinegar, 2 tsp Dijon mustard, 1 tsp sugar, 1 garlic clove, 3 tbsp olive oil, 2 tsp dried thyme, salt, pepper.

Instructions:

  1. Wash the cauliflower and cut it into florets.
  2. Steam or boil the cauliflower.
  3. In a separate bowl, mix all other ingredients (if you do not want a very strong garlic taste, cut the garlic clove into pieces, steep it in the vinaigrette for 10-15 minutes, then take it out).
  4. Pour vinaigrette on warm cauliflower florets before eating.
Credits: I got this recipe from Elizabeth Baird (2006) Cook’s Own: Vegetables. Toronto: Madison Press Books.
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