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Roast the Cauliflower

  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh thyme, chopped 1 Tbsp
  • Garlic cloves, minced 3 each
  • Tabasco
  • Cauliflower (about 1 kg) 2 heads

Make 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/ 205°C oven until florets begin turning golden brown, about 20 minutes. Remove and set aside.
  2. Make the Topping

    • Meanwhile, combine the Panko with parsley, lemon zest and cheeses, season with salt and pepper.
    • Combine Knorr® Repertoire Hollandaise Sauce with the mustards.
  3. Finish the Dish

    • Divide the roasted cauliflower among 6 individual preheated cast iron pans.
    • Top each portion with hollandaise sauce and the breadcrumb mixture.
    • Roast for another 10 minutes or until the breadcrumb mixture is golden brown.
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