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Blanch the Cauliflower

  • Cauliflower, large (about 1.25 kg) 1 head

Prepare the Roasted Cauliflower

  • Maille Old Style mustard 45 ml
  • Maille Dijon Originale Mustard 45 ml
  • Olive oil, divided 20 ml
  • Panko bread crumbs 40 g
  • Parmesan cheese, grated 25 g
  • Flat-leaf parsley, finely chopped 15 g
  • Lemon peel, (finely) grated 2 g
  • Black pepper, freshly ground 2 g
  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 220°C. 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 10 ml oil in small bowl; set aside.
    • Combine bread crumbs, Parmesan cheese, parsley, lemon peel and remaining 10 ml olive oil in medium bowl. Season, if desired, with salt and 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.