Cauliflower Gratin with Dijon Hollandaise
Ingredients
Roast the Cauliflower
olive oil
as needed
Salt and freshly ground black pepper
as needed
1
Tbsp
fresh thyme
chopped
3
each
Garlic clove
minced
2
heads
Cauliflower heads
about 2.25 lbs each
Tabasco®
as needed
Prepare the Topping
0.50
cup
Panko bread crumbs
0.25
cup
Parsley
chopped
1
Tbsp
Lemon Zest
0.25
cup
Parmesan cheese
grated
0.25
cup
Gruyere cheese
grated
Salt and freshly ground black pepper
as needed
1.50
ounces
cups Knorr® Liquid Sauce Hollandaise
34.32
1
Tbsp
Dijon mustard
1
Tbsp
Grainy mustard
Instructions
Roast the Cauliflower
Place the cauliflower florets on a sheet pan and toss with olive oil, salt and pepper, thyme, garlic and Tabasco.
Roast in a 400°F oven until florets begin turning golden brown, about 20 minutes. Remove and set aside.
Prepare the Topping
Combine the Panko with parsley, lemon zest and cheeses, season with salt and pepper.
In a separate bowl combine the Knorr Liquid Hollandaise Sauce with the mustards.
Finish the Dish
Divide the roasted cauliflower among10 individual preheated cast iron pans.
Top each portion with Knorr® Liquid Hollandaise Sauceand the breadcrumb mixture.
Roast for another 10 minutes or until the breadcrumb mixture is golden brown.