Parmigiano Crusted Cauliflower With Agliata Recipes

ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
• Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
• While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
• Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

PARMIGIANO-CRUSTED CAULIFLOWER WITH AGLIATA SAUCE

Steps:

• For the agliata sauce: In a medium bowl, toss the bread cubes with enough water to really moisten them up--you want it almost soggy. Squeeze out the excess water, and place the bread, vinegar and garlic in a food processor; puree until smooth. With the machine 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 Parmigiano-crusted cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice. 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 another 2 minutes, then drain and immediately plunge the cauliflower into the ice water. When the cauliflower is cool, drain well and lay it out to dry on the prepared baking sheet.
• In a large saucepan, pour enough oil to fill the pan to a depth of 1 1/2 to 2 inches. Heat over medium-high heat until a deep-frying thermometer registers 350 degrees F. To see if it's hot enough, drop some flour into the oil--if it 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.
• Place the flour in one bowl, the eggs beaten with 2 tablespoons water in a second bowl, and the breadcrumbs and Parmigiano in a third. Place a couple of layers of paper towels on a baking sheet next to the stovetop. Dredge some of the blanched cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally in the breadcrumb mixture. Repeat 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.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

CAULIFLOWER ALLA PARMIGIANA

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.

CAULIFLOWER ALLA PARMIGIANA

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.

PARMESAN ROASTED CAULIFLOWER

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.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

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!

PARMESAN CRUSTED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees.
• Arrange florets in a baking dish.
• Heat skillet. Add oil and butter.
• When butter is melted, add garlic and saute until garlic is tender.
• Add bread crumbs and 1/4 cup cheese. Toss well.
• Sprinkle bread crumb mixture over florets.
• Top with 1 tablespoon grated cheese.
• Cover and bake for 30 minutes.

PARMESAN-ROASTED CAULIFLOWER

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.

CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE

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.