- Preparation Time : 15 mins | Cooking Time : 60 mins | Makes 1 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 743.34 kcal |
| Total Fat | 34.45 g |
| Saturated Fat | 7.01 g |
| Sodium | 1933.85 mg |
| Dietary Fiber | 10.62 g |
| Sugars | 11.59 g |
| Protein | 29.54 g |
Ingredients List
- 1 large cauliflower head
- 3 tbsp Maille® Whole Grain Old Style Mustard
- 3 tbsp Maille original old-style Dijon mustard
- 4 tsp olive oil, divided
- 3/4 cup plain panko bread crumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup finely chopped flat-leaf parsley
- 1 tsp finely grated lemon peel
- 1/4 tsp freshly ground black pepper
DIRECTIONS
-
Cut cauliflower into large florets, then trim bottoms to sit flat on baking sheet (about 2 to 3in diameter). Cook cauliflower in boiling salted water until just barely tender, about 7 minutes; drain well.
-
Preheat oven to 425°. Line baking sheet with aluminum foil and coat with nostick cooking spray; set aside.
-
4 tsp. olive oil, divided
-
Combine Maille® Old Style Mustard, Maille® Dijon Originale Traditional Dijon Mustard and 2 tsp. oil in small bowl; set aside.
-
Combine bread crumbs, Parmesan cheese, parsley, lemon peel and remaining 2 tsp. 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.
