Cauliflower Alla Parmigiana Recipes

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CAULIFLOWER ALLA PARMIGIANA



Cauliflower alla Parmigiana image

Enjoy this cauliflower alla parmigiana made with Progresso® bread crumbs - a tasty Italian side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 5

1 cauliflower (about 1 1/2 lbs), separated into large florets
Salt and freshly ground black pepper
3 tablespoons unsalted butter
1/3 cup freshly grated Parmesan cheese
1/2 cup Progresso™ lemon pepper panko crispy bread crumbs

Steps:

  • Heat oven to 425°F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
  • Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
  • Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
  • Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g

PARMIGIANO-CRUSTED CAULIFLOWER WITH AGLIATA



Parmigiano-Crusted Cauliflower with Agliata image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups cubed, day-old or stale rustic Italian bread (without the crust)
2 tablespoons red wine vinegar, plus more if needed
2 cloves garlic, smashed
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
Kosher salt
Kosher salt
1 head cauliflower, cut into bite-size florets
Peanut or other neutral-flavor oil, for frying
1 cup all-purpose flour, plus more if needed
2 large eggs
1 cup breadcrumbs
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • For the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water, and place the bread, vinegar and garlic in a food processor and puree until smooth. While the machine is still running, drizzle in the olive oil and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl.
  • For the cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice, and line a baking sheet with paper towels.
  • Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge the cauliflower in the ice water. When the cauliflower is cool, drain and lay it out to dry on the prepared baking sheet.
  • In a large saucepan, pour enough peanut oil to fill the pan 1 1/2 to 2 inches up the sides. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. To see if it's hot enough, drop some flour into it. If the flour sizzles and floats quickly, you're good to go. If the flour burns or the oil begins to smoke, it's too hot, so reduce the heat.
  • Set up standard breading procedure: one bowl of the flour, one bowl for the eggs, beaten with 2 tablespoons water, and one for the breadcrumbs and Parm. Then place a couple layers of paper towels on a baking sheet next to the stovetop. When the oil is hot, dredge some cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally through the breadcrumb mixture. Repeat this process for the remaining cauliflower.
  • Working in batches so you don't overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.

CAULIFLOWER PARMESAN



Cauliflower Parmesan image

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

1 medium head cauliflower
1 cup all-purpose flour
Kosher salt
3 large eggs, beaten
2 cups panko breadcrumbs
About 1 cup olive oil
2 1/2 cups marinara sauce, from a 24-ounce jar
1/2 pound fresh mozzarella, thinly sliced
1/3 cup grated Parmesan
1/4 cup torn fresh basil leaves

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 ALLA PARMIGIANA



Cauliflower alla Parmigiana image

This Italian-inspired side dish is exquisitely simple and elegant. Time-saver: Use frozen cauliflower and skip the first step; prepare the cauliflower according to package instructions.

Categories     cauliflower     parmigiana     parmesan     side dish     baked     italian

Time 1h5m

Yield 4 servings

Number Of Ingredients 5

1 head cauliflower (about 11⁄2 pounds), separated into large florets
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 1/2 tbsp. butter
1/3 c. freshly grated Parmesan cheese

Steps:

  • Heat the oven to 425°F. Lightly coat an 8- by 10-inch oval baking dish with butter. Bring a large pot of water and 3 teaspoons salt to a boil. Add the cauliflower and boil until they are slightly softened, about 4 minutes.
  • Drain well, cool slightly, and slice stems lengthwise to 1/4-inch thickness. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and black pepper, and dot with butter. Sprinkle the top with the cheese. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

Nutrition Facts : Calories 130 calories

CHIARELLO'S CAULIFLOWER ALLA PARMIGIANA



Chiarello's Cauliflower Alla Parmigiana image

Make and share this Chiarello's Cauliflower Alla Parmigiana recipe from Food.com.

Provided by Progresso Recipe St

Categories     Cheese

Time 45m

Yield 8 3/4-cup servings, 8 serving(s)

Number Of Ingredients 6

1 cauliflower, separated into large florets (about 1 1/2 lbs)
salt
freshly ground black pepper
3 tablespoons unsalted butter
1/3 cup freshly grated parmesan cheese
1/2 cup Progresso® lemon pepper panko crispy bread crumbs

Steps:

  • Heat oven to 425°F Butter a 10x8-inch oval baking dish or a dish of equivalent size.
  • Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
  • Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
  • Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
  • Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.

CAULIFLOWER ALLA PARMIGIANA



Cauliflower alla Parmigiana image

Cauliflower florets are parboiled, then baked until golden brown with butter, Parmesan cheese and lemon pepper panko crumbs.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 45m

Yield 8

Number Of Ingredients 5

1 (1.5 pound) head cauliflower, separated into large florets
Salt and freshly ground black pepper
3 tablespoons unsalted butter
⅓ cup freshly grated Parmesan cheese
½ cup Progresso® lemon pepper Panko crispy bread crumbs

Steps:

  • Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
  • Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
  • Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
  • Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

Nutrition Facts : Calories 129.9 calories, Carbohydrate 11.7 g, Cholesterol 14.4 mg, Fat 7.9 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 1.4 g

CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE



Cauliflower Parmigiana with Gruyere Sauce image

I took a favorite recipe from Allrecipes (cauliflower alla parmigiana) and tweaked it to create this recipe.

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Cauliflower

Time 45m

Yield 2

Number Of Ingredients 9

½ pound cauliflower florets
⅛ cup diced red bell pepper
3 tablespoons unsalted butter
1 cup shredded Gruyère cheese, divided
1 tablespoon salted butter
1 tablespoon all-purpose flour
½ cup half-and-half
1 pinch truffle salt
3 tablespoons panko bread crumbs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
  • Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
  • Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
  • Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
  • Bake in the preheated oven until top is lightly browned, about 25 minutes.

Nutrition Facts : Calories 576.5 calories, Carbohydrate 19.4 g, Cholesterol 142.8 mg, Fat 48 g, Fiber 3.1 g, Protein 21.9 g, SaturatedFat 29.3 g, Sodium 428.5 mg, Sugar 3.4 g

CAULIFLOWER ALLA PARMIGIANA



Cauliflower Alla Parmigiana image

There's no marinara sauce in this recipe - only very basic seasonings and some Parmesan cheese - but gosh, it's good! You can use frozen cauliflower as a time-saver if you like. From Country Living magazine.

Provided by Pinay0618

Categories     Cauliflower

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs cauliflower, separated into large florets
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 1/2 tablespoons butter
1/3 cup freshly grated parmesan cheese

Steps:

  • Heat the oven to 425 degrees F. Lightly coat an 8- by 10-inch oval baking dish with butter. Bring a large pot of water and 3 teaspoons salt to a boil. Add the cauliflower and boil until they are slightly softened, about 4 minutes.
  • Drain well, cool slightly, and slice stems lengthwise to 1/4-inch thickness. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and black pepper, and dot with butter. Sprinkle the top with the cheese. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

Nutrition Facts : Calories 142.4, Fat 9.8, SaturatedFat 6, Cholesterol 26.4, Sodium 374.9, Carbohydrate 9.4, Fiber 4.3, Sugar 4.2, Protein 6.7

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