Blanch the Cauliflower

  • Cauliflower, large (about 2-1/2 lbs.) 1 head

Prepare the Roasted Cauliflower

  • Maille® Old Style Mustard 3 Tbsp
  • Maille® Dijon Originale Mustard 3 Tbsp
  • Olive oil, divided 4 tsp
  • Panko bread crumbs 0.75 cup
  • Parmesan cheese, grated 0.25 cup
  • Flat-leaf parsley, finely chopped 0.25 cup
  • Lemon peel, finely grated 1 tsp
  • Black pepper, freshly ground 0.25 tsp
  1. 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.
  2. 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.