Roast the Cauliflower

  • Olive oil, as needed
  • Salt and freshly ground black pepper, as needed
  • Fresh thyme, chopped 1.0 Tbsp
  • Garlic clove, minced 3.0 each
  • Cauliflower (about 2.25 lbs each) 2.0 heads
  • Tabasco, as needed

Prepare the Topping

  1. Roast the Cauliflower

    • Place the cauliflower florets on a sheet pan and toss with olive oil, salt and pepper, thyme, garlic and Tabasco.
    • Roast in a 400°F oven until florets begin turning golden brown, about 20 minutes. Remove and set aside.
  2. Prepare the Topping

    • Combine the Panko with parsley, lemon zest and cheeses, season with salt and pepper.
    • In a separate bowl combine the Knorr Liquid Hollandaise Sauce with the mustards.
  3. Finish the Dish

    • Divide the roasted cauliflower among10 individual preheated cast iron pans.
    • Top each portion with Knorr® Liquid Hollandaise Sauceand the breadcrumb mixture.
    • Roast for another 10 minutes or until the breadcrumb mixture is golden brown.