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Chef Tom Fraker
10 oz. organic cauliflower (one tray)
2 tablespoon olive oil
1 pouch Hollandaise sauce
Salt and pepper
Preheat the oven to 400°. Line a baking sheet with foil or parchment paper.
Rinse and drain the Fioretto and transfer to a large zip-top bag; add the olive oil and a healthy pinch of salt to the bag and toss to coat.
Spread the cauliflower on the baking sheet and transfer to the oven.
Bake, turning once, until golden-brown and tender, about 20 minutes.
Transfer to a serving dish.
Warm Hollandaise Sauce according to package directions; drizzle over the Fioretto.
Sprinkle with pepper and serve.