Braised Cauliflower with Tomato, Fenugreek & Pickled Mustard Seeds

By: Mike Isabella, National Restaurant Association, Restaurant Hotel-Motel Show

Learn how to make one of the most impressive side dishes around with this recipe for Braised Cauliflower with Tomato, Fenugreek and Pickled Mustard Seeds. Sure to impress everyone at the table, this cauliflower dish incorporates many different flavors sure to tingle your taste buds and make your mouth water. You'll want to keep this vegetable side dish recipe handy because it's one you'll find yourself being asked to make again and again. Everyone loves this delicious cauliflower dish!

Serves4

Ingredients

2 tablespoons dried yellow mustard seeds
2 cups plus 1/2 cup cold water
1/4 cup white wine vinegar
2 tablespoons sugar
1/4 cup extra virgin olive oil
1 cup small diced yellow onion
6 cloves garlic, thinly sliced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons Aleppo pepper
1 teaspoon ground fenugreek
1 cup dry white wine
1 1/4 cup canned crushed tomatoes
1 tablespoon kosher salt
1 head cauliflower, cut into florets (approximately 4-5 cups)
1/2 cup canned chickpeas, drained and rinsed under warm running water
15 mint leaves, rolled and thinly sliced (chiffonade)
2 tablespoons lemon juice

Instructions

Preheat oven to 375 degrees F.
In a small saucepan bring the mustard seeds and 2 cups water to a boil over high heat for 5 minutes.
Strain and rinse the mustard seeds in a fine-mesh strainer under cold, running water. Transfer them to a heat-resistant bowl.
In the same saucepan, bring the remaining ½ cup water, vinegar and sugar to a boil over high heat, stirring to dissolve the sugar.
Pour the boiling mixture over the mustard seeds. Let them rest at room temperature until later use.
Heat the extra virgin olive oil in a large oven-safe, heavy-bottomed pot over medium heat. Add the onions and sweat until soft and translucent, about 4-5 minutes stirring occasionally. Stir in the garlic and sweat for 1-2 minutes longer.
Stir in the cumin, coriander, Aleppo pepper and fenugreek and sweat for 1 minute. Add the wine and reduce until the pan is almost dry, approximately 10 minutes.
Then add the crushed tomatoes and salt, stir to combine. Bring mixture to a simmer and reduce heat to low. Continue to stir often and cook for 10 minutes longer.
Add the cauliflower to pot and stir to coat with sauce. Leave pot uncovered and place in the oven for approximately 20 minutes. Check every 5 minutes and stir. After 20 minutes the cauliflower should be fork tender. Add the chickpeas and place back in oven for 3 minutes longer to heat through.
Meanwhile; drain the mustard seeds.
Remove cauliflower from oven and stir in the pickled mustard seeds, mint and lemon juice.
Transfer to a serving dish and serve immediately.