| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 12 | Servings | |
INGREDIENTS
| 10 | c | Water |
| 1 | c | Milk |
| 2 | ts | Salt |
| 2 | Cauliflower heads, cut into | |
| Flowerets | ||
| 3 | tb | Olive oil |
| 1 | tb | Lemon juice |
| 1 1/2 | ts | Drained capers |
| 1 | ts | Anchovy paste |
| 1/2 | ts | Dijon mustard |
| 1/4 | c | Fresh bread crumbs |
| 1/4 | c | Parmesan cheese, grated |
INSTRUCTIONS
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 350 deg.F oven for 45 minutes or until crisped and heated through. Serve hot or warm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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