Maille® Mustard-Crusted Cauliflower

Name: Maille® Mustard-Crusted Cauliflower
Yield: 8
Ingredients: 1.0head Cauliflower, large (about 1.25 kg); 20.0ml Olive oil, divided; 40.0g Panko bread crumbs; 25.0g Parmesan cheese, grated; 15.0g Flat-leaf parsley, finely chopped; 2.0g Lemon peel, (finely) grated; 2.0g Black pepper, freshly ground; 45.0ml Maille Old Style Mustard 4 x 3.7 kg; 45.0ml Maille Dijon Originale Mustard 4 x 4.1 kg

Crispy, golden brown cauliflower is crusted with Old Style and Dijon Mustard, bread crumbs, Parmesan, parsley and lemon zest.

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Blanch the Cauliflower

Cauliflower, large (about 1.25 kg) 1 head

Prepare the Roasted Cauliflower

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
Maille Old Style Mustard 4 x 3.7 kg 45 ml
Maille Dijon Originale Mustard 4 x 4.1 kg 45 ml

Side

Spring

Summer

Fall

Winter

Delivery / Takeaway

Full Service Restaurants

Limited Service Restaurants

Hellmann's®

Plant Forward

Vegetarian

Vegetables

Crispy, golden brown cauliflower is crusted with Old Style and Dijon Mustard, bread crumbs, Parmesan, parsley and lemon zest.

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Preparation

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.
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.