Tossing cauliflower with bread crumbs, Dijon, cheddar, herbs and almonds makes this humble veg holiday-special.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine panko, cheese, parsley, thyme and orange zest; set aside.

  • Bring a 4-quart pot of lightly salted water to boiling over high heat. Add cauliflower; reduce heat to medium and cook for 4 minutes or until tender but still firm. Drain well.

  • In a large bowl combine olive oil, mustard, and salt. Add drained cauliflower and stir gently to coat. Transfer to a 1 1/2- to 2-quart au gratin or rectangular baking dish*. Sprinkle with panko mixture. Drizzle with melted butter.

  • Bake in a 425°F oven on top oven rack for 15 minutes or until heated through and lightly browned. Top with almonds.


At this point, the cauliflower and panko mixtures can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before baking; continue with Step 3. Increase oven to 425° when you remove the turkey; bake gratin while turkey rests.

Nutrition Facts

326 calories; 16 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 25 mg cholesterol; 370 mg sodium. 365 mg potassium; 40 g carbohydrates; 3 g fiber; 36 g sugar; 7 g protein; 0 g trans fatty acid; 382 IU vitamin a; 51 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 145 mg calcium; 1 mg iron;