Cauliflower Parmesan Recipes

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CAULIFLOWER PARMESAN



Cauliflower Parmesan image

This vegetarian version of chicken Parmesan uses cauliflower "steaks" in place of chicken, and has all the classic comforting flavors, without the meat! The steaks are cooked until just tender and topped with a rich sauce and melted mozzarella cheese. Despite their names, classic Italian-American chicken Parm and eggplant Parm don't always contain Parmesan cheese. If it's not "Parm" to you without Parm, feel free to sprinkle on a little grated Parmesan after you add the sauce to the cauliflower cutlets.

Provided by Carolyn Casner

Categories     Healthy Roasted Cauliflower Recipes

Time 40m

Number Of Ingredients 12

Cooking spray
1 large head cauliflower (about 2 pounds)
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
½ cup chopped onion
2 large cloves garlic, minced
1 ½ cups crushed tomatoes
¼ cup red wine
1 teaspoon Italian seasoning
1 cup shredded part-skim mozzarella
Chopped parsley for garnish

Steps:

  • Position rack in upper third of oven. Preheat to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  • Place cauliflower on a cutting board, stem-side down. Using a large chef's knife and starting from the center of the head, cut four 1-inch "steaks." Place the steaks on the prepared baking sheet; lightly coat them with cooking spray, then sprinkle with 1/4 teaspoon each salt and pepper. Roast until browned and tender, 20 to 25 minutes. Remove from oven; turn broiler to high.
  • Meanwhile, heat oil in a medium saucepan over medium heat. Add onion; cook, stirring, until starting to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, wine, Italian seasoning and the remaining 1/4 teaspoon each salt and pepper. Bring to a simmer, reduce heat and cook, stirring occasionally, until thickened, about 10 minutes. Top each cauliflower steak with about 1/3 cup of the sauce and 1/4 cup cheese. Broil until the cheese has melted and browned in spots, 2 to 3 minutes. Sprinkle with parsley, if desired.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 11.2 g, Cholesterol 9 mg, Fat 4.9 g, Fiber 3.3 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 358.7 mg, Sugar 4.9 g

CAULIFLOWER PARMESAN



Cauliflower Parmesan image

If you're thinking of going vegetarian with your Parmesan -- but want something other than eggplant -- this is the dish for you. It's as crispy, cheesy, savory and completely comforting as the original, but with nutritious cauliflower as the base.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 small onion, chopped (about 1 cup)
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
1 head cauliflower (2 to 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
2 teaspoons garlic powder
1 cup milk
2 large eggs
1 1/2 cups Italian breadcrumbs
2 tablespoons finely grated Parmesan
Vegetable oil, for frying
1 heaping cup shredded mozzarella (about 8 ounces)
1 cup torn fresh basil leaves

Steps:

  • For the tomato sauce: Heat the olive oil in a large skillet or saucepan over medium-high heat until hot. Add the onion and cook until softened, translucent and slightly brown on the sides, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Pour in the tomatoes. Bring to a simmer and cook, stirring occasionally, until the flavors combine and the liquid begins to reduce slightly, 10 to 15 minutes. Season with salt and pepper. Keep warm over low heat until ready to use.
  • For the cauliflower: Meanwhile, trim the base of the core from the cauliflower, then cut the head into 1-inch-thick slices (steaks). Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of the cauliflower.
  • Whisk together the flour, garlic powder, 1 teaspoon salt and 2 teaspoons black pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Whisk together the breadcrumbs and Parmesan in a third shallow bowl. One at a time, dredge the cauliflower steaks and 1-inch pieces first in the flour mixture, then in the egg mixture and then into the breadcrumb mixture, pressing firmly to coat. Transfer the breaded cauliflower to a rack on a rimmed baking sheet.
  • Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a deep cast-iron skillet or Dutch oven over high heat until a deep-frying thermometer registers 350 degrees F. Fry the cauliflower steaks one at a time with some of the smaller pieces, flipping after about 1 minute and then flipping a few more times until all sides are equally cooked, until dark golden brown, about 5 minutes (return the oil to 350 degrees F between each batch). Transfer the finished cauliflower to the rack on the baking sheet and immediately sprinkle lightly with salt.
  • Preheat the broiler.
  • Add the cauliflower to a 9-by-13-inch baking dish in a single layer or slightly overlapping. Pour the tomato sauce over the top and sprinkle with the mozzarella. Broil until the cheese is golden brown and bubbling, 3 to 5 minutes. Garnish with torn basil leaves. Serve hot.

PARMESAN CAULIFLOWER



Parmesan Cauliflower image

Need a last-minute side dish to round out your meal? This quick and cheesy recipe from Brenda Biron in Sydney, Nova Scotia can be table-ready in minutes! It's also yummy with broccoli instead of cauliflower, Brenda says.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups fresh cauliflowerets
5 teaspoons reduced-fat butter
2 teaspoons all-purpose flour
3 tablespoons reduced-fat sour cream
2 tablespoons shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon white pepper
Minced fresh parsley, optional

Steps:

  • Place cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. , Meanwhile, in another small saucepan, melt butter. Stir in flour until smooth. Remove from the heat; stir in the sour cream, Parmesan cheese, salt and pepper. , Add cauliflower to the cream sauce. Cook and stir over low heat for 1-2 minutes or until heated through. Sprinkle with parsley if desired.

Nutrition Facts : Calories 121 calories, Fat 8g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 476mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY



Parmesan Roasted Cauliflower Recipe by Tasty image

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

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

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

PARMESAN ROASTED CAULIFLOWER



Parmesan Roasted Cauliflower image

A simple roasted cauliflower recipe that makes a great side. The cauliflower gets precooked in the microwave before roasting.

Provided by Kathy K

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 30m

Yield 12

Number Of Ingredients 6

1 (3 pound) cauliflower
¼ cup water
¾ cup mayonnaise
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon chopped fresh chives

Steps:

  • Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water.
  • Microwave on high for 8 minutes. Drain.
  • Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower.
  • Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 6.7 g, Cholesterol 6.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 137.8 mg, Sugar 2.9 g

CAULIFLOWER PARMESAN



Cauliflower Parmesan image

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

1/2 cup all-purpose flour
4 large eggs, lightly beaten
3 cups panko or plain unseasoned bread crumbs
Kosher salt, as needed
Black pepper, as needed
1 medium head cauliflower, trimmed and cut into 2-inch florets
1/2 cup olive oil, for frying (more as needed)
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-size pieces

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

ROASTED PARMESAN GARLIC CAULIFLOWER



Roasted Parmesan Garlic Cauliflower image

Make and share this Roasted Parmesan Garlic Cauliflower recipe from Food.com.

Provided by Marie

Categories     Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons fresh minced garlic
3 tablespoons olive oil
1 head cauliflower, separated in florets
1/3 cup grated parmesan cheese
salt and black pepper
chopped fresh parsley

Steps:

  • Preheat oven to 450 degrees.
  • Grease large casserole dish.
  • Place olive oil and garlic in large resealable bag.
  • Add cauliflower and shake to mix.
  • Pour into prepared casserole dish.
  • Bake for 20 to 25 minutes, stirring halfway through.
  • Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

Nutrition Facts : Calories 114.3, Fat 8.6, SaturatedFat 2, Cholesterol 4.9, Sodium 115.1, Carbohydrate 6.5, Fiber 2, Sugar 2, Protein 4.3

CAULIFLOWER PARMESAN CASSEROLE



Cauliflower Parmesan Casserole image

A lighter version of a classic white sauce coats the cauliflower in this dish that's perfect for a potluck buffet. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 13

3 packages (16 ounces each) frozen cauliflower, thawed
1 large onion, chopped
1/3 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper
2 cups fat-free milk
1/2 cup grated Parmesan cheese
TOPPING:
1/2 cup soft whole wheat bread crumbs
2 tablespoons butter, melted
1/4 teaspoon paprika

Steps:

  • Place 1 in. of water in a Dutch oven; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 4-6 minutes or until crisp-tender. Drain and pat dry., Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted., Place cauliflower in a 13-in. x 9-in. baking dish coated with cooking spray. Pour sauce over top., For topping, combine the bread crumbs, butter and paprika. Sprinkle over sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 257mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

PARMESAN-ROASTED CAULIFLOWER



Parmesan-Roasted Cauliflower image

This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 20m

Yield 4

Number Of Ingredients 6

1 head cauliflower, cut into small florets
1 teaspoon salt
1 teaspoon mixed herbs
½ teaspoon ground black pepper
3 tablespoons olive oil
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
  • Roast in the preheated oven until crisp, 10 to 15 minutes.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 8.4 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 777.9 mg, Sugar 3.5 g

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 PARMESAN



Cauliflower Parmesan image

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

1 large cauliflower
4 tablespoons butter
1/8 teaspoon dried basil or 1/8 teaspoon oregano
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs (you can use either plain or italian bread crumbs I use plain)

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

FARRO AND CAULIFLOWER PARMESAN



Farro and Cauliflower Parmesan image

This dish has all of the crispy-melty-tomatoey appeal of a chicken or eggplant Parmesan, but it uses only one pot. Olive oil provides richness, and broiling lends a cheesy crunch without the mess of breading and frying. The pizzalike flavors and mellow cauliflower make it a (potentially) kid-friendly meal. Feel free to omit the olives if that makes more sense for your family. In fact, this dish is highly customizable: Add more or less red-pepper flakes, throw in some capers or use broccoli rabe instead of cauliflower. Any salty, hard aged cheese will work in place of Parmesan, like asiago or pecorino. Leftovers are great crisped in the oven.

Provided by Sarah DiGregorio

Categories     dinner, grains and rice, main course, side dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

1 1/2 pounds cauliflower (about 1 small cauliflower head or 1/2 large cauliflower head), florets and tender stems cut into large bite-sized pieces
1 3/4 cups semi-pearled or pearled farro (about 12 ounces)
1 (32-ounce) jar good-quality marinara sauce
1/4 cup olive oil
1/2 cup pitted kalamata or black olives, roughly chopped (optional)
8 garlic cloves, smashed and chopped
3 ounces grated Parmesan (about 3/4 cup finely grated)
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 teaspoon balsamic or sherry vinegar
1/2 teaspoon red-pepper flakes, or to taste (optional)
1 1/2 teaspoons kosher salt
Black pepper
1 cup panko
2 ounces grated Parmesan (about 1/2 cup finely grated)
1 tablespoon olive oil
8 ounces fresh mozzarella, sliced into rounds

Steps:

  • Heat the oven to 425 degrees. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, Parmesan, sugar, onion powder, oregano, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper. Pour in 1 2/3 cups water and stir well to combine. Cover the pan tightly with foil and bake in the oven for 40 minutes.
  • Uncover the pan, stir, and continue baking uncovered until the farro is tender-chewy and the sauce is thick, about 15 minutes more. (If the farro has already soaked up all the sauce and the pan is looking dry, stir in 1/2 to 3/4 cup water, just to make sure the farro has enough liquid to become tender and saucy.)
  • Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
  • Turn on the broiler. Evenly cover the top of the farro with the panko topping. Top with the sliced mozzarella. Broil on the top rack, about 6 inches from the heat source, for 2 minutes, rotating the pan once and watching carefully for burning, until the panko topping is deeply browned and the mozzarella has melted.

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BAKED CAULIFLOWER PARMESAN RECIPE - MARATHONS & MOTIVATION
2021-03-29 Transfer each coated cauliflower steak to a prepared baking sheet. When all the steaks are covered in breadcrumbs, place the baking sheet in the oven on the middle rack and bake for 15 minutes. When the cook time is up, remove the pan from the oven and flip each steak. Top each steak with marinara sauce and cherry tomatoes.
From marathonsandmotivation.com


PARMESAN CAULIFLOWER RICE - EVERYDAY DELICIOUS
2021-05-08 When hot, add the garlic and cook for 30-60 seconds or until fragrant. STEP 2: Add the cauliflower rice. Cook over high heat, stirring, for about 3 minutes until slightly browned at the bottom. STEP 3: Add the broth and cook for another 3-4 minutes or until the cauliflower is soft but still a little bit crunchy. STEP 4: Take the pan off the heat.
From everyday-delicious.com


ROASTED CAULIFLOWER WITH ROSEMARY & PARMESAN - A FOOD LOVER'S …
2022-01-28 Preheat oven to 400 degrees F. Cut the cauliflower into 1" steaks. Place them on parchment paper on a baking sheet. Brush both sides with olive oil. Sprinkle with salt. Transfer the cauliflower to a baking sheet and spread in an even layer. Bake the cauliflower for 10 minutes.
From afoodloverskitchen.com


PARMESAN ROASTED KETO CAULIFLOWER - THE BEST KETO RECIPES
Add the cauliflower to a mixing bowl and toss with the olive oil and ranch seasoning. Line a baking sheet with parchement paper and place the cauliflower in a single layer. Roast 15 minutes. Remove from the oven and sprinkle with parmesan, toss cauliflower and turning to coat. Roast an additional 10-15 minutes, or until it reaches your desired ...
From thebestketorecipes.com


PARMESAN ROASTED CAULIFLOWER - CREME DE LA CRUMB
2022-01-19 Preheat oven to 425 degrees. Stir together salt, pepper, and garlic powder. In a large bowl, toss cauliflower and olive oil. Sprinkle salt, pepper, and garlic powder over cauliflower and toss well. Add parmesan cheese and toss well to coat the cauliflower. Transfer to a lightly greased baking sheet (see note).
From lecremedelacrumb.com


CAULIFLOWER PARMESAN CRISPS - WILL COOK FOR SMILES
2018-09-07 Preheat the oven to 425 and line a large baking sheet with parchment paper. Use a cookie scoop to scoop out cauliflower "dough." Press it into a ball with your hands and place it on the baking sheet. (I used #40 scoop.) Press down to flatten the "dough" into a …
From willcookforsmiles.com


ROASTED CAULIFLOWER WITH LEMON AND PARMESAN - CULINARY HILL
2022-02-06 Step-by-step instructions. Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a large rimmed baking sheet with foil for easy cleanup. In a large bowl, add cauliflower, olive oil, garlic, lemon juice, and salt to taste and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).
From culinaryhill.com


CAULIFLOWER PARMESAN - SLENDER KITCHEN
2021-12-21 Preheat the oven to 400 degrees. Set up the breading station. Start by placing the beaten eggs in a shallow dish. Place the flour in another shallow dish or plate. Finally, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, and red pepper flakes (if using) on a third plate or shallow dish.
From slenderkitchen.com


QUICK STEAMED CAULIFLOWER WITH PARMESAN CHEESE
2021-12-01 Place a steamer basket inside. Add the cauliflower, cover, and set over medium heat. Bring to a simmer and cook for about 5 additional minutes after that, lowering the heat slightly if it's rapidly boiling. Remove lid and remove cauliflower into a bowl. Stir in the butter or oil and salt, if using, and top with cheese.
From yummytoddlerfood.com


ROASTED CAULIFLOWER WITH FRESH HERBS & PARMESAN RECIPE
Instructions Checklist. Step 1. Preheat oven to 450°. Advertisement. Step 2. Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with …
From myrecipes.com


ROASTED CAULIFLOWER PARMESAN | CLEAN FOOD CRUSH
2021-12-05 Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper. In a large bowl combine the tomato puree, melted butter, and spices. Whisk together really well using a fork. Dredge or dip your cauliflower slices into this sauce mixture and gently push and firmly press each piece to coat really well with the sauce mixture.
From cleanfoodcrush.com


BEST CAULIFLOWER PARMESAN RECIPE - HOW TO MAKE CAULIFLOWER PARM
Directions. Preheat oven to 220°C (200ºC fan). Arrange cauliflower in a single layer on a rimmed baking tray and brush both sides with oil. Season with salt and pepper. Roast, flipping once ...
From delish.com


CAULIFLOWER PARMESAN - SHE LIKES FOOD
2020-03-15 Instructions. Pre-heat oven to 450 degrees F and line a large baking sheet with a non-stick mat or parchment paper. Carefully cut cauliflower into four similar sized steaks. See above for tips on that. In a medium sized bowl, add the flour 1/4 teaspoon salt, garlic powder and onion powder and almond milk.
From shelikesfood.com


ROASTED CAULIFLOWER PARMESAN RECIPE - EATWELL101
2021-10-28 To make the cauliflower parmesan steaks: Preheat your oven to 425°F (225ºC). Arrange cauliflower slices in a single layer on a rimmed baking sheet and brush both sides with olive oil. Season with salt and pepper. 2. Roast the cauliflower steaks, flipping once, until cauliflower is tender and golden, about 30-35 minutes.
From eatwell101.com


ROASTED PARMESAN CAULIFLOWER - LEMON BLOSSOMS
2018-04-02 Bake the cauliflower for 15 minutes. Remove from the oven and top the cauliflower with the Parmesan-crumb mixture. Press lightly so the crumbs adhere to the cauliflower. Roast in the oven for 12 to 15 minutes or until golden brown and crispy. After removing from the oven garnish with chopped parsley and give it a squeeze of fresh lemon juice.
From lemonblossoms.com


CAULIFLOWER PARMESAN - MIDWEST LIVING
Step 1. Place racks in center and upper third of oven; preheat to 425°. Trim leaves and base off cauliflower so it is flat on the bottom. Starting at the center, slice the head into 1-inch-thick "steaks." Arrange the steaks (plus any loose florets) in a single layer on a large rimmed baking sheet. In a small bowl, combine olive oil, Italian ...
From midwestliving.com


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