A twist on the Roasted Broccoflower post – a bit more involved, but still super easy. I found some more broccoflower at the store (this time it was labeled “Green Cauliflower” so I’m going with that in this recipe) and decided to use my favorite Panko bread crumb/Parmesan cheese technique with some zippy mustard and herbs for a flavorful crispy-crunch approach.
1 small head Green Cauliflower, washed and broken apart into large florets (could substitute white cauliflower as well – I’m just lovin’ the green here)
1 generous tablespoon Dijon Mustard
Your favorite blend of herbs and seasonings – I used Litehouse brand freeze dried herbs and seasonings (1 teaspoon basil, 1/4 teaspoon dill, 1/2 teaspoon garlic, and 1/2 teaspoon red onion.) I used a mortar and pestle to grind the garlic and onion to a powder and then gave a light grind to the basil and dill.
1/2 cup Panko Bread Crumbs
1/2 cup grated Parmesan Cheese (I used Kraft from the refrigerator case, not the grocery shelf)
Preheat the oven to 400 degrees.
Slice the cauliflower approximately 3/8 inch thick and place in a gallon size plastic bag. (Okay, true confessions – I really didn’t measure – just slice it thin, but not paper thin. Hopefully this photo helps.)
Beat the egg with the mustard, seasonings and herbs.
Pour over the cauliflower in the bag. Seal the bag and shake well to coat the cauliflower. Add the Panko bread crumbs and Parmesan cheese to the bag and shake well.
Gently arrange in a single layer on a baking pan.
Bake approximately 20 minutes or until the bread crumbs and cheese are browned and the cauliflower is tender. I did not turn it, but you can if you like. Without turning, it was crispy brown on the bottom and a nice combination of melted cheese, crispy crumbs and some browning on top.