There is no typo here!! If you love mustard flavour as much as my family does, this is the ultimate taste explosion. Broccoli belongs to the mustard family (Brassica or Cruciferae) and so does cauliflower – initially thought it would not be balanced but let me reassure you that this was an instant hit and it’ll become your favourite way to serve. I used mustard oil – very distinct aroma of mustard and you can get in any Indian store. This recipe uses mustard oil, wholegrain mustard and hot English mustard plus broccoli and cauliflower.
I served this as a vegetarian first course / starter. Please do try as you will not be disappointed.
INGREDIENTS FOR MUSTARD BROCCOLI
1 head of broccoli, halved
100g Greek style natural yoghurt
2 tablespoons wholegrain mustard
½ teaspoon chilli powder
1 teaspoon curry powder
1 teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
2 tablespoons mustard oil
1 tablespoon chickpea flour
Salt to taste
Bring a pan of salted water to the boil and cook broccoli for 3 minutes, then drain. Rinse under cold water. Shake off any excess water and pat dry using kitchen towel.
In a largish bowl (one that could fit both halves of the broccoli), combine the chick pea flour with chilli, turmeric, curry, coriander and cumin powders. Mix in the mustard oil, mustard and yoghurt. Whisk well with a fork. Coat the broccoli halves well and let marinate for half an hour.
Preheat oven grill to high.
Grill the broccoli cut side down, for 10 -15 minutes. When golden on top, turn over and grill 5 minutes on the other side too, until nicely coloured.
Serve on a base of cauliflower mustard.
INGREDIENTS FOR CAULI MUSTARD
500g cauliflower, cut into florets
2 teaspoons hot English mustard
Salt to taste
Put the florets into a saucepan and pour a couple of tablespoons of water. Sprinkle a half teaspoon salt, cover and cook for 10-12 minutes. Check for doneness using the back of a spoon. There should be no resistance and the florets should be soft. If not cook for a few more minutes until done. Strain out any excess liquid. Mix in the cream and use a stick blender to make a fine puree. Mix in the mustard and check for seasoning and add salt accordingly. Gently reheat the puree.
To serve, cut each half of the broccoli into two. Spoon the puree onto a plate and place a piece of broccoli on top. Serves 4.