Zippy Cauliflower Recipes

Steps:

• Steam the cauliflower until just slightly underdone.
• While the cauliflower is cooking, mix the mayonnaise and mustard together.
• When the cauliflower is done, transfer it to a microwave-safe dish and spread the mustard-mayonnaise over it.
• Cover with cheese.
• Microwave for 2-3 minutes, until the cheese melts.
• Or, if whatever else you're cooking isn't done yet, you can just cover the cauliflower and lets its heat melt the cheese until you're ready to serve.

Steps:

• Preheat oven to 350F.
• Steam cauliflower just until tender; drain.
• Melt margarine in a medium size saucepan over medium heat.
• In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended.
• Slowly add to margarine in saucepan, stirring constantly until smooth.
• Add cheese and continue stirring until smooth and slightly thickened.
• Stir in chilies.
• Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs.
• Bake 10 to 15 min or until bubbling.

Steps:

• Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
• Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
• Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
• As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
• Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
• Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.