Cauliflower Gratin with Dijon Hollandaise
Ingredients
Roast the Cauliflower
  • olive oilas needed
  • Salt and freshly ground black pepperas needed
  • 1Tbsp fresh thymechopped
  • 3each Garlic cloveminced
  • 2heads Cauliflower headsabout 2.25 lbs each
  • Tabasco®as needed
Prepare the Topping
  • 0.50cup Panko bread crumbs
  • 0.25cup Parsleychopped
  • 1Tbsp Lemon Zest
  • 0.25cup Parmesan cheesegrated
  • 0.25cup Gruyere cheesegrated
  • Salt and freshly ground black pepperas needed
  • 1.50ounces cups Knorr® Liquid Sauce Hollandaise34.32
  • 1Tbsp Dijon mustard
  • 1Tbsp Grainy mustard
Instructions
Roast the Cauliflower
  1. Place the cauliflower florets on a sheet pan and toss with olive oil, salt and pepper, thyme, garlic and Tabasco.
  2. Roast in a 400°F oven until florets begin turning golden brown, about 20 minutes. Remove and set aside.
Prepare the Topping
  1. Combine the Panko with parsley, lemon zest and cheeses, season with salt and pepper.
  2. In a separate bowl combine the Knorr Liquid Hollandaise Sauce with the mustards.
Finish the Dish
  1. Divide the roasted cauliflower among10 individual preheated cast iron pans.
  2. Top each portion with Knorr® Liquid Hollandaise Sauceand the breadcrumb mixture.
  3. Roast for another 10 minutes or until the breadcrumb mixture is golden brown.