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

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Ingredients

Directions

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

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  • 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; 25 mg cholesterol; 370 mg sodium. 40 g carbohydrates; 7 g protein;

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