CAULIFLOWER PARMESAN
This delicious, hearty cauliflower parm doesn't skimp on the flavor and will satisfy everyone, from vegetarians to the most die-hard carnivore.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and line a plate with paper towels.
- Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
- Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
- Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering.
- Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
- Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.
CAULIFLOWER PARMESAN
Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan. This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating. But they're even better when given the parm treatment - baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned. If you're not a cauliflower fan, this recipe also works with broccoli.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
- Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 23 grams, Carbohydrate 65 grams, Fat 38 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1937 milligrams, Sugar 13 grams, TransFat 0 grams
CAULIFLOWER PARMESAN - NY TIMES RECIPE - (4.6/5)
Provided by wendywag
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 425 degrees. Roast cauliflower, lightly coated with olive oil, for 25-30 min. until golden. with panko. Repeat with remaining cauliflower. 2. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture and sausage, if using,over the Parmesan, 1/3 of toasted panko and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, panko and and repeat layering, ending with a final layer of sauce and Parmesan and panko. 3.Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese
Provided by Tasty
Categories Sides
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚F).
- In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
- Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
- Spread the cauliflower on a greased, foil-lined baking sheet.
- Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams
ROASTED CAULIFLOWER WITH PARMESAN CHEESE
I got this recipe from Weight Watchers. It is delicious. The rich, nutty flavor of freshly grated Parmesan cheese pairs beautifully with cauliflower. Try the same recipe with broccoli, baby carrots and asparagus.
Provided by CookingONTheSide
Categories Cauliflower
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- In large bowl, combine cauliflower, oil, salt and pepper; toss to combine.
- Transfer cauliflower to large baking sheet and spread into a single layer.
- Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes.
- Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
- This is 1 point per each serving.
- Each serving is 3/4 cup.
CAULIFLOWER PARMESAN
It's easy to make and tastes great. Found this a long time ago when I was in junior high or high school. Could've even got it from home-ec class. Who knows? Hope you enjoy this as much as we do.
Provided by iNEEDaCOFFEEbreak
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and trim cauliflower; break into flowerets.
- Cook covered in a small amount of boiling salted water, 10-12 minutes.
- Melt butter in small skillet; stir in basil or oregano.
- Drain cauliflower well.
- Pour melted butter over cauliflower; toss lightly.
- Add grated Parmesan cheese; toss lightly until cauliflower is coated with cheese.
- Sprinkle bread crumbs over cauliflower before serving.
Nutrition Facts : Calories 208, Fat 14.2, SaturatedFat 8.6, Cholesterol 36, Sodium 309.4, Carbohydrate 15.6, Fiber 4.5, Sugar 4.5, Protein 7.5
CAULIFLOWER PARMESAN SALAD BASILICO
I rearranged the furniture in this recipe. Original Basilico Salad has rice or pasta instead of cauliflower, but since this was taken from a carb-counting cookbook, it all makes sense now. From 500 Low Carb Recipes' cookbook which I just realized belongs to Mom and I borrowed the copy last summer. Perhaps I'll prepare this salad for Mom as a peace offering. Once romanesco and broccoflower become available at the farmers' market, there are major plans in the works to try them in this recipe.
Provided by COOKGIRl
Categories Cauliflower
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the cauliflower until tender-crisp. Drain and rinse with cold water to stop cooking process. Allow to cool.
- Transfer the cooled cauliflower to a salad bowl and add the grape tomatoes, olives, parmesan, and onion. Toss well.
- In a small bowl, whisk together the olive oil, pesto, vinegar, salt and pepper.
- Pour the dressing over the cauliflower mixture and toss.
- Allow salad to sit for 1 hour to allow flavors to blend.
Nutrition Facts : Calories 194.7, Fat 12.7, SaturatedFat 5.8, Cholesterol 26.6, Sodium 576.1, Carbohydrate 8.1, Fiber 2.5, Sugar 2, Protein 13.3
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