Parmesan Cauliflower Food

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-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 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 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.

PARMESAN ROASTED CAULIFLOWER

Steps:

• Heat oven to 400°F.
• Cut leaves and bottom core off cauliflower. Place in shallow microwaveable baking dish. Add water.
• Microwave on HIGH 8 min.; drain.
• Mix mayo, cheese and garlic until blended; spread onto cauliflower.
• Bake 15 to 20 min. or until cauliflower is tender and golden brown. Sprinkle with chives.

PARMESAN CAULIFLOWER AND PARSLEY SALAD

Steps:

• In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
• In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
• Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
• Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
• To assemble salad:
• Add parsley and cauliflower to the mushroom mixture, tossing to combine.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

BAKED PARMESAN CAULIFLOWER BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
• Place mayonnaise in a large zip-top bag. Add cauliflower; seal bag and shake to coat.
• Combine bread crumbs and Parmesan cheese in another large zip-top bag. Add 1/2 of the coated cauliflower; seal bag and shake to coat. Spread in a single layer on the prepared baking sheet. Repeat with remaining cauliflower and bread crumb mixture.
• Bake in the preheated until tender and golden brown, about 35 minutes.

PARMESAN CAULIFLOWER

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.