Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Dijon and Herb Roasted Cauliflower (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Dijon and Herb Roasted Cauliflower (Gluten-Free) - The finished dijon and herb roasted cauliflower. Photo: CC--Laurel Fan
    Caption: The finished dijon and herb roasted cauliflower. Photo: CC--Laurel Fan

    The best side dishes are those that neatly bring together a few simple ingredients and pack an unexpected flavor. The sweet herbs in this dish compliment the tangy mustard and offer a bright melody of flavor that will have your guests wondering with delight over the pleasantly zingy flavors.

    You could substitute dried herbs for their fresh counterpart, especially if they’re already in your pantry. Toss in about half of the listed measurement with the olive oil, mustard and garlic.

    Celiac.com Sponsor (A12):
    Ingredients:
    2 pounds cauliflower, 1-2 heads
    3 tablespoons Dijon mustard
    1 tablespoon fresh chopped tarragon
    1 ½ teaspoons fresh chopped thyme
    2 tablespoons olive oil
    1 teaspoon salt
    1 teaspoon pepper

    Directions:
    Preheat oven to 400° F.

    Clean and cut cauliflower into 1-inch florets. Arrange in a glass baking dish and set aside.

    In a small bowl, whisk together olive oil, mustard and garlic. Mix in salt and pepper. Pour mixture over cauliflower and toss until well coated.

    Roast cauliflower for 30 minutes. Remove and fold in tarragon and thyme before serving.



    User Feedback

    Recommended Comments

    Guest Angie Halten

    Posted

    Good looking recipe! I'm always amazed how a few simple ingredients: mustard, oil and spices can add a whole new dimension to the taste of vegetables. Looking forward to trying it!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Preheat oven to 350 -375F. Cook until just al dente, 2 oz pasta per person. If using spaghetti, break into half lengths prior to cooking. Drain pasta.
    Chop 1 onion, sauté until golden in butter or olive oil. If desired, chop some garlic and one or more chilies or banana peppers, add to pan after onion is golden and continue to sauté. Also if desired, slice about a half cup fresh mushrooms, add to pan after onion is golden and continue to sauté until nicely browned.
    For each person, grate 1 to 2 oz sharp cheddar cheese. Other cheeses may be used as desired, and more is better than less. Have on hand about an ounce of cream cheese per person, cut into small chunks.
    Grease well with butter a casserole of an appropriate size. Start layering in casserole--a thin layer of pa...


    Scott Adams
    One more holiday breakfast casserole...awesome and easy. It can be baked right away or sit in the fridge overnight.
    This recipe comes to us from Joan Harrington.
    Ingredients:

    Six cups frozen hash browns Two cups diced ham or sausage Four green onions, chopped, or dried onion One-half green pepper, diced Two cups cheddar cheese, grated
    Directions:
    Layer this in the bottom of a greased 9"x13" pan, and pour this mixture over the top:
    Six eggs One quarter cup milk One quarter cup gluten-free sour cream Sprinkle with salt and pepper.
    Bake uncovered at 400F degrees for 45-55 minutes or until brown.


    Jefferson Adams
    Sweet potatoes are not to be confused with yams, though they are similar enough in appearance. The true yam is the tuber of a tropical vine, and is not even remotely related to the sweet potato.
    The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The sweet potato that is most often confused with a yam is the thicker, darker-skinned variety, with its orange to reddish skin, its vivid orange, sweet flesh, and its moist texture.
    Current popular sweet potato varieties include Goldrush, Georgia Red, Centennial, Puerto Rico, New Jersey, and Velvet. Any of them will work well for this recipe.
    Ingredients:
    4-5 sweet potatoes, cut into 1-inch cubes
    ½ cup butter
    ...


    Jefferson Adams
    Sure, stuffed omelets are great. I’m guilty of having mine drip with cheese and spill over with toppings. But nothing beats the beauty of simplicity. The blend of herbs is light and delicious. A little tart cheese adds all the bite you’ll need for this wonderful addition to any breakfast or brunch.
    Ingredients:
    4 extra-large eggs
    ½ tablespoon fresh parsley
    ½ tablespoon fresh chives
    ½ tablespoon fresh tarragon
    ½ tablespoon fresh thyme
    1 tablespoon olive oil
    3 tablespoons milk
    ½ cup goat cheese
    ½ teaspoon each salt and pepper
    Directions:
    Chop all herbs and combine in a small bowl.
    In another bowl, crack eggs and add milk, salt, pepper and herbs, reserving a pinch for garnishing. Whisk together with a fork.
    Heat olive oil on a nonstick sauté pan...


  • Recent Activity

    1. - pasqualeb replied to pasqualeb's topic in Related Issues & Disorders
      13

      Muscle atrophy in legs

    2. - pasqualeb replied to pasqualeb's topic in Related Issues & Disorders
      13

      Muscle atrophy in legs

    3. - Dana W replied to pasqualeb's topic in Related Issues & Disorders
      13

      Muscle atrophy in legs

    4. - pasqualeb replied to pasqualeb's topic in Related Issues & Disorders
      13

      Muscle atrophy in legs

    5. - knitty kitty replied to jadeceoliacuk's topic in Doctors
      1

      How to choose a Naturopath for 6yr old


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,901
    • Most Online (within 30 mins)
      7,748

    Celiac Chef REM
    Newest Member
    Celiac Chef REM
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Gluten is bad
      6
    • gemknorodo
      5
    • Pua
      9
    • pasqualeb
      13
    • gregoryC
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...