Cauliflower Florets with Mustard Cream Sauce

Cauliflower is one of those vegetables that you know you should eat more of, right? Like Broccoli, Cabbage, and Kale, it is a cruciferous vegetable, and we all know this family of vegetables is famous for its incredible health benefits.

Somehow it seems cauliflower doesn’t get as much attention as it should. Could it be that we just don’t know what to do with it? Yet around here we love the freshness and crunch of raw cauliflower. Lately, I’ve found myself drawn to the snowy white cluster of flowerets and eating much more of it.

Typically, I’ve been serving it as a crudité, but I’m now on a mission to serve it in exciting new “raw” ways, hence this recipe.

Cauliflower Florets with Mustard Cream Sauce and Capers

The cream sauce gets a kick of spiciness from the ground yellow mustard. Prepared Dijon-style mustard can substitute for the dry mustard. If capers aren’t available, green or black olives are great stand ins.

1 head organic cauliflower, separated into florets
1 cup cashews, soaked for 1 hour
¾ cup filtered water
2 tablespoons lemon juice
1 tablespoon yellow mustard, ground or prepared Dijon-style mustard
1 tablespoon extra virgin cold pressed olive oil
½ tablespoon minced onions
½ tablespoon minced garlic
½ teaspoon sea salt
¼ teaspoon black pepper

Cut away the core of the cauliflower from the bottom by making incisions along the base with a shape knife. Break away the cauliflower flowerets; then break into small bite-sized floret pieces. Wash the florets carefully and drain off any excess water. Set aside.

Place all the remaining ingredients, except the cauliflower florets, in a high-speed blender, and blend until smooth and creamy, about 15 seconds.

Divide the cauliflower florets between serving plates or bowls, pour the mustard cream sauce over the florets to coat, and sprinkle with capers and fresh chopped parsley or cilantro.

Serves 4

Back to Top ⇑

Reading: Cauliflower Florets with Mustard Cream Sauce and CapersTweet This: Send Page to Twitter

-->

Comments

Name (required)

Email (required)

Website

Thank you for stopping by.

9 Comments so far

  1. Zara on January 13, 2009 Tuesday, 12:29 pm

    I’m not a big fan of cauliflower. It’s not that I hate it, I guess I’m one of those people who should consider adding more of it to my diet. Okay, you’ve inspired me to give it a try. :-)

  2. Ann on January 13, 2009 Tuesday, 1:41 pm

    That sounds so delish, I’ll be trying this one for sure.

  3. Wysteria on January 13, 2009 Tuesday, 3:51 pm

    Hey Ingrid!

    Thank you for this wonderful post! Cauliflower sometimes gets a “bad rap” in the raw food community! I LOVE IT and I LOVE MUSTARD!! Thanks for the recipe! I am not a huge fan of capers but I love olives!!!

    RAWhugs!
    Wysteria

    Hi Wysteria – Swap out the capers for any type of olive you like. If I don’t have capers on hand, I like to use the buttery green olives.

  4. Heather on January 13, 2009 Tuesday, 5:34 pm

    That recipe looks amazing! I love cauliflower and I love mustard. I have got to try this!

  5. earthmother on January 13, 2009 Tuesday, 5:45 pm

    This looks and sounds delicious, Ingrid. I love capers! Have you ever tried the orange, green or purple cauliflower? It would look gorgeous with this cream sauce. They’ve found that the orange cauli has 25X the amount of beta carotene as the white variety.

    Hi there Earthmother, the orange variety is higher in beta-carotene? That sounds right. Fruits and vegetables that range in color from pink, orange, red, even the dark greens, have different levels of beta-carotene. I’ve tried Romanescu, but not the orange or purple (yet). Have you? They sure would look pretty in a recipe.

  6. Winona on January 14, 2009 Wednesday, 9:49 am

    I wish I could eat more raw cauliflower. It never appeals to me. Maybe i’ll give this a shot!

    Hi Winona – I’m curious, what is it about cauliflower that doesn’t appeal to you? Is it the color, texture, you never knew what to do with it,….

  7. Kim on January 14, 2009 Wednesday, 10:39 am

    Every now and then I buy cauliflower. I usually like it baked. I do like it raw in a vegetable platter with a creamy dip. Your recipe is interestingly appealing, probably because of the cream sauce, I love cream sauces. And I love capers! Very nice site you have here, I’m sure glad I found it!

    Kim – I’m happy you stumbled across my site. Hope you find it useful and if you decide to make this recipe, let me know if you liked it.

  8. Penni on January 14, 2009 Wednesday, 11:07 am

    Oh joy of joys!!! I have all of these ingredients. I’ve been looking at the poor cauliflower with a puzzled look for two days…now I have direction…Thank you, Ingrid!!

    Hey Penni – I think most of us, me included, have had that puzzled look. If you decide to make it, let me know how it turns out for you.

  9. Springfairy on February 2, 2009 Monday, 9:39 am

    It’s a lovely recipe, Ingrid, I love capers. Where do you get raw capers though?

    Btw, I just received the microplane zester I won on your blog, many many thanks!!!

Get The Raw Epicurean Report free monthly food news in your inbox
Email:
For Email Marketing you can trust

Receive the latest raw vegan recipes and related posts via email alerts | RSS subscription

Let's connect via Twitter

Join our fabulous community

Herb of the Month

Red Clover our featured spice for April. We'll highlight its benefits, showcase it in raw vegan recipes, and at the end of the month a reader's name will be drawn from the comments, and our sponsor

Mountain Rose Herbs. A herbs, health and harmony c

will send that person products featuring red clover. Thank you for participating!