Chiarellos Cauliflower Alla Parmigiana Food

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 PARMESAN

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.

CHIARELLO'S 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.
• Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.

CAULIFLOWER PARMESAN

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

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.

CAULIFLOWER ALLA PARMIGIANA

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.