10 cups water
1 cup milk
2 teaspoons salt
2 cauliflower, heads, cut into flowerets
3 tablespoons olive oil
1 tablespoon lemon juice
1 1/2 teaspoons capers, drained
1 teaspoon anchovy paste
1/2 teaspoon dijon mustard
1/4 cup fresh bread crumbs
1/4 cup grated parmesan cheese
Servings: 12
1. Bring water, milk and salt to boiling in large saucepan. Add cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the cauliflower under cold running water to stop cooking.
2. Coat jelly-roll pan with non-stick cooking spray. Arrange cauliflower in single layer on pan. Combine oil, lemon juice, capers anchovy paste and mustard in blender. Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread crumbs and Parmesan cheese.
3. Bake on upper shelf of preheated 350F oven for 45 minutes or until crisped and heated through. Serve hot or warm.
1 cup milk
2 teaspoons salt
2 cauliflower, heads, cut into flowerets
3 tablespoons olive oil
1 tablespoon lemon juice
1 1/2 teaspoons capers, drained
1 teaspoon anchovy paste
1/2 teaspoon dijon mustard
1/4 cup fresh bread crumbs
1/4 cup grated parmesan cheese
Servings: 12
1. Bring water, milk and salt to boiling in large saucepan. Add cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the cauliflower under cold running water to stop cooking.
2. Coat jelly-roll pan with non-stick cooking spray. Arrange cauliflower in single layer on pan. Combine oil, lemon juice, capers anchovy paste and mustard in blender. Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread crumbs and Parmesan cheese.
3. Bake on upper shelf of preheated 350F oven for 45 minutes or until crisped and heated through. Serve hot or warm.
