Cauliflower Gratin with Dijon Hollandaise
CAULIFLOWER
• Olive oil as needed
• Salt and freshly ground black pepper, as needed
• 1 Tbsp Thyme, fresh, chopped
• 3 ea Garlic clove, minced
• 2 heads Cauliflower, about 2.25 lbs each
• Tabasco®, as needed
TOPPING
• 1/2 cup Panko bread crumbs
• 1/4 cup Parsley, chopped
• 1 Tbsp Lemon Zest
• 1/4 cup Parmesan cheese, grated
• 1/4 cup Gruyere cheese, grated
• Salt and freshly ground black pepper, as needed
• 1 1/2 cups Knorr® Sauce Hollandaise, prepared
• 1 Tbsp Dijon mustard
• 1 Tbsp Grainy mustard
Directions
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.
TOPPING
- Combine the Panko with parsley, lemon zest and cheeses, season with salt and pepper.|• In a separate bowl combine the Knorr Hollandaise Sauce with the mustards.
FINISH
- Divide the roasted cauliflower among 10 individual preheated cast iron pans.
- Top each portion with Knorr® Liquid Hollandaise Sauce and the breadcrumb mixture.
- Roast for another 10 minutes or until the breadcrumb mixture is golden brown.
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