| 1 | 1>. |
| 2 | Bring water, milk and salt to boiling in large saucepan. |
| 3 | Add cauliflower, simmer 4 minutes or until crisp-tender. |
| 4 | Drain; rinse the cauliflower under cold running water to stop cooking. |
| 5 | 2>. |
| 6 | Coat jelly-roll pan with non-stick cooking spray. |
| 7 | Arrange cauliflower in single layer on pan. |
| 8 | Combine oil, lemon juice, capers anchovy paste and mustard in blender. |
| 9 | Whirl until smooth. |
| 10 | Drizzle evenly over cauliflower. |
| 11 | Sprinkle on bread crumbs and parmesan cheese. |
| 12 | 3>. |
| 13 | Bake on upper shelf of preheated 350 °F oven for 45 minutes or until crisped and heated through. |
| 14 | Serve hot or warm. |
