1 cauliflower

2 tablespoons Dijon mustard

1 tablespoon of yellow mustard grains

1 lemon (both the pell and the juice)

2 tablespoons olive oil

1 handful of rasp

Salt and pepper

What to do

Wash and clean the cauliflower, preferably keep as a whole. Set for draining while preparing Crumble and turn on the oven on 220 degrees.

Blend Dijon, mustard, and lemon in the food processor, add lemon juice and finally add salt and pepper.

Now rub the entire cauliflower into the mustard mass, try and get into the leaflets on the cabbage. Subsequently, sprinkle the rasp over the cabbage and flap “lightly” so everythinh falls into place.

Put the cauliflower on a sheet pan with parchment paper.

Put the cauliflower in the middle of the oven, at 220 degrees for approx. 30-45 minutes, after 30 minutes you must keep an eye on it.

Prik carefully, with a sharp item/sharp knife, to check if it is tender. If yes, take it out of the oven and let it “rest” for 5-10 minutes, and now it is ready for serving. I usually share it in 4 quarters and use it as an accessory for fish, lamb, chicken, carrots and the like.

Easy, nutritious, and above all, super tasty.