Ingredients per serving


Roast the Cauliflower

  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste
  • Garlic cloves, medium, minced 3.0 each
  • Tabasco
  • Cauliflower (about 1 kg) 2.0 heads
  • Fresh thyme, chopped 2.5 g

Prepare the Topping

The golden brown, cheesey cauliflower is enrobed in a bold, velvety sauce of hollandaise and Dijon and grainy mustards.  A great alternative to mac and cheese as a unique side dish.



  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 205°C 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 Knorr® Repertoire Hollandaise Sauce with the Maille mustards.
  3. Finish the Dish

    • Divide the roasted cauliflower among 10 individual preheated cast iron pans.
    • Top each portion with prepared Hollandaise sauce and the breadcrumb mixture.
    • Roast for another 10 minutes or until the breadcrumb mixture is golden brown.
Chef Inspiration