Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

Ingredients
2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!


Curried Cauliflower Steak

Again I'm indulging my penchant for combining Latin and Indian flavors. This time creating a curry sauce which includes traditional Indian spices and some Latin additions to shake things up a bit.

Curry Mix
3 chilies de arbol, deseeded, broken into small pieces
Guajillo, deseeded, torn into small pieces
3 pieces allspice
2 cloves
2 cardamom pods
1 tsp cumin seed
1 tsp coriander seed
1 tsp paprika
1 tsp turmeric
2 tsps salt

1 lime, zest and juice
3 small cloves garlic, broken in half
1/4 cup olive oil
1 tbl vodka

1 head fresh cauliflower

Buzz up the spices in a grinder. Mix with liquids in a small bowl until a thin paste is formed.

Slice cauliflower in half down the center and then slice 1/2 inch thick slices from the center of each half outward. The innermost slices should hold together nicely. As you slice further outward the cauliflower will start to break up into smaller slices and eventually at its outermost you'll only get florets.

Lay your best slices out on a baking sheet in a single layer. Line it will foil or you'll turn your baking sheet yellow from the curry mix.

Use a brush to paint the cauliflower slices with the sauce mix.

Add the smaller pieces of cauliflower to the bowl with the remaining sauce in it. Add a little more oil and vodka if necessary. Toss to coat. Add contents of the bowl, including liquid, to a separate baking sheet. Arrange cauliflower pieces in a single layer

Bake in the bottom third of the oven at 450 F for about 15-20 minutes or until cauliflower is nicely charred.