Olive Oil Roasted Cauliflower
1 head of cauliflower, green parts trimmed off
3 tablespoons Milanese Gremolata, Lemon,
or Butter Flavor Olive Oil
1 tablespoon stone-ground mustard
2-3 tablespoons panko bread crumbs
a pinch of salt
Place whole cauliflower head on a foil-lined pie pan.
Combine the olive oil and mustard. Slather the mixture all over the head (fingers help). Dust with the crumbs and a little salt.
Bake at 375-400 degrees until tender. To check it, poke a long bamboo skewer into the center. When it's tender, it's done, about 45 minutes depending on the size of the cauliflower.
To serve, cut in wedges. Drizzle with a little more olive oil if you wish. Feel free to try other olives to change up the flavor.