Ingredients
- 2 cauliflower heads
- 1 flowerets
- 1 anchovy paste
- 2,400 ml water
- 240 ml milk
- 45 ml olive oil
- 28 gr bread crumbs (fresh)
- 20 gr parmesan cheese
- 16 ml lemon juice
- 6 gr salt
- 4 gr capers (drained)
- 2 ml dijon mustard
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 350 deg.F oven for 45 minutes or until crisped and heated through. Serve hot or warm.
