Ingredients
Blanch the Cauliflower
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Cauliflower, large (about 2-1/2 lbs.) 1 head
Prepare the Roasted Cauliflower
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Olive oil, divided 4 tsp
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Panko bread crumbs 0.75 cup
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Parmesan cheese, grated 0.25 cup
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Flat-leaf parsley, finely chopped 0.25 cup
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Lemon peel, finely grated 1 tsp
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Black pepper, freshly ground 0.25 tsp
Preparation
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Blanch the Cauliflower
- Cut cauliflower into large florets, then trim bottoms to sit flat on baking sheet. Cook cauliflower in boiling salted water until just barely tender, about 7 minutes; drain well.
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Prepare the Roasted Cauliflower
- Preheat oven to 425°F. Line baking sheet with aluminum foil and coat with non-stick cooking spray; set aside.
- Combine Maille® Old Style Mustard, Maille® Dijon Originale Mustard and 2 tsp. oil in small bowl; set aside.
- Combine bread crumbs, Parmesan cheese, parsley, lemon peel and remaining 2 tsp. olive oil in medium bowl. Season, if desired, with freshly ground pepper.
- Coat top of cauliflower with mustard mixture, then press into bread crumb mixture, patting to adhere. Arrange bread crumb-side-up on prepared baking sheet. Bake until bread crumbs are browned and cauliflower is tender, about 20 minutes.