I love mustard.
And ketchup and mayo and hot sauce and all condiments, but today is all about mustard, the illustrious, yellow devil.
Coarse grain mustard has been a revelation to me. I have always seen recipes call for coarse grain mustard but just used Dijon or a spicy mustard in its place. Now, no mustard is bad or inherently inferior to another (I don’t like to judge mustard harshly, equality for all mustard), but now that I have properly followed directions and finally bought coarse grain mustard, I am in love. It really packs a lot more great flavor.
I do have a word of caution for all you coarse ground mustard newbies to be careful. This stuff can be potent. I spread a big hunk of mustard on a sandwich, and halfway through, my nose was running and my eyes were tearing up. This time my tears did not result from wonderment of my own culinary skill but the power of coarse mustard. Treat it with respect- less can be more.
The only tears that should be shed in the kitchen are tears of joy. (Or a cook’s tears of frustration on a bad day.) This pasta may cause some serious tears of happiness. Mix al dente pasta with roasted cauliflower and a butter, sweet, and tangy lemon mustard sauce. Easy and delicious. Top with fresh herbs and you are ready to go.
I also have started buying fresh herbs instead of just dried: So. Much. Better.
Why don’t I just follow directions from the beginning?
8 ounces spaghetti or linguine
1 small head cauliflower, chopped
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 tablespoon honey
4-5 teaspoons coarse ground mustard
Fresh parsley, for topping
Preheat oven to 400°F.
Bring a saucepan of salted water to a boil. Cook pasta according to package instructions one minute short of al dente. Drain and set aside.
Place cauliflower in a single layer on a baking sheet. Season with salt. Roast for 15 minutes, until soft.
Heat a large skillet over high heat. Add pasta and cauliflower to pan. Mix in butter, lemon juice, lemon zest, honey, and mustard. Bring to a boil and mix together. Cook for 2-3 minutes, until the sauce is mostly absorbed. Serve immediately, topped with fresh parsley.
*You can also just cook the cauliflower without any pasta to serve this as a side dish.