We tried this mustard-infused cauliflower dish from Marie Cacouchia’s Vegan Africa. The recipe is available online: https://www.theguardian.com/global-development/2023/feb/27/africa-taste-for-vegan-food-plant-based. Our modifications:
First, for the marinade, we found the reference to mustard ambiguous (e.g., liquid vs. dry, whole grain vs. Dijon). Based on online recipes for chicken yassa, we used 2 Tbsp Dijon mustard. The marinade amount may appear scant for the volume of cauliflower and onion, but it’s sufficient. We recommend using a 2 gallon food storage bag.
Second, rather than literally chopping one large head of cauliflower, we cut it into small florets. This lengthened the cooking time by 15 mins, and we used more than 1 Tbsp olive oil to properly sear the florets.
Third, we found 5 medium onions (thinly sliced) to be more than ample. In the future, we may reduce to 4 onions.
Finally, we served this cauliflower yassa with Beninese black-eyed peas and rice. This was delicious. (Mar. 2023)
Cooking Adventures 