Maille® Mustard-Crusted Cauliflower
Crispy, golden brown cauliflower is crusted with Old Style and Dijon Mustard, bread crumbs, Parmesan, parsley and lemon zest.
Ingredients per serving
Blanch the Cauliflower
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Cauliflower, large (about 1.25 kg) 1.0 head
Prepare the Roasted Cauliflower
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Olive oil, divided 20.0 ml
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Panko bread crumbs 40.0 g
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Parmesan cheese, grated 25.0 g
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Flat-leaf parsley, finely chopped 15.0 g
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Lemon peel, (finely) grated 2.0 g
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Black pepper, freshly ground 2.0 g
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Maille Old Style Mustard 4 x 3.7 kg 45.0 ml
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Maille Dijon Originale Mustard 4 x 4.1 kg 45.0 ml
Preparation
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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.
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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.
