CAULIFLOWER PARMESAN
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
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-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.
PARMESAN-ROASTED CAULIFLOWER
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
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
PASTA WITH CAULIFLOWER-PARMESAN BUTTER
A simple, vegetable-packed meal that will get dinner on the table quickly and make everyone in the family happy. Creamy butter is loaded with cauliflower and salty Parmesan cheese, then blended smooth, making it perfect for picky vegetable eaters.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings, plus additional cauliflower-Parmesan butter (about 8 tablespoons)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
- Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
- Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
- Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
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
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