Proud Sponsors of Chef Troy
Watch Chef Troy live every Tuesday morning on Troy's Everyday Eats on WCCB Charlotte 7-9 am

Spice Roasted Cauliflower with Mustard Greens

  • 1 Teaspoon-Coriander Seeds
  • 1 Teaspoon-Cumin Seeds
  • 1 Teaspoon-Mustard Seeds
  • ½ Teaspoon-Black Peppercorns
  • ¼ Teaspoon-Crush Red Pepper
  • 1 Teaspoon-Kosher Salt
  • ½ Lemon-juice/zest
  • ¼ Cup-Olive Oil-plus extra to drizzle
  • 1 Head-Cauliflower-about 8 cups, core removed, leave in large florets
  • 1 Bunch-Mustard Greens-thick stem removed, rough chopped

Directions:

  1. Preheat oven to 350 degrees.
  2. Bring a large pot of boiling water to a boil and add a small hand full of salt.
  3. Drop cauliflower and cook for 5 to 7 minutes, or until tender.
  4. Remove with a slotted spoon, allow to drain in a colander and place in a mixing bowl.
  5. In same boiling water add the mustard greens and blanch for 3 minutes.
  6. Remove, drain and place on a paper towel line sheet tray, spreading into one layer.
  7. Warm a sauté pan to medium heat and add coriander, cumin, mustard, both peppers.
  8. Toast until fragrant, about 1 minute, tossing/stirring frequently and set aside to cool.
  9. Place cooled toasted spices in mortar/pestle or coffee bean grinder.
  10. Crush/pulse to a powder.
  11. Add salt, lemon zest and combine.
  12. Drizzle cauliflower with olive oil and toss to coat.
  13. Add toasted spice blend to cauliflower, toss to coat.
  14. Place in an oven safe dish and roast for 8 to 12 minutes.
  15. Remove, stir in mustard greens to warm and serve with a drizzle of olive oil/lemon juice.