Best 3 Cauliflower Parmesan Ny Times Recipes
In the culinary world, few dishes have garnered as much acclaim as cauliflower parmesan. This delectable dish tantalizes taste buds with its crispy, golden-brown crust enveloping a tender, flavorful cauliflower interior, all bathed in a rich, cheesy sauce. Whether you're a seasoned cook or a novice in the kitchen, crafting the perfect cauliflower parmesan can be a daunting task. Fear not, as we embark on a culinary journey to uncover the secrets behind this beloved dish. From selecting the finest ingredients to mastering the art of breading and baking, this comprehensive guide will equip you with the knowledge and techniques to create a cauliflower parmesan that will leave your family and friends craving for more.
Here are our top 3 tried and tested recipes!
CAULIFLOWER PARMESAN - NY TIMES RECIPE - (4.6/5)
Provided by wendywag
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 425 degrees. Roast cauliflower, lightly coated with olive oil, for 25-30 min. until golden. with panko. Repeat with remaining cauliflower. 2. 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 and sausage, if using,over the Parmesan, 1/3 of toasted panko and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, panko and and repeat layering, ending with a final layer of sauce and Parmesan and panko. 3.Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
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.
CAULIFLOWER PARMESAN
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
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.
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with brown spots or blemishes.
- Cut the cauliflower into uniform florets: This will help them cook evenly. Cut the cauliflower into 1-inch florets, then cut each floret in half lengthwise.
- Toss the cauliflower with olive oil and seasonings: This will help the cauliflower brown and crisp in the oven. In a large bowl, combine the cauliflower florets, olive oil, salt, pepper, garlic powder, and onion powder. Toss to coat.
- Roast the cauliflower until tender and slightly charred: Spread the cauliflower florets in a single layer on a baking sheet. Roast in a preheated oven at 425°F for 20-25 minutes, or until the cauliflower is tender and slightly charred.
- Make the parmesan sauce: While the cauliflower is roasting, make the parmesan sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk, stirring constantly until the sauce has thickened. Remove from heat and stir in the grated parmesan cheese.
- Pour the parmesan sauce over the cauliflower and bake: Once the cauliflower is roasted, pour the parmesan sauce over the top. Return the baking sheet to the oven and bake for an additional 5-10 minutes, or until the sauce is bubbly and golden brown.
- Serve immediately: Cauliflower parmesan is best served hot out of the oven. Garnish with fresh parsley or chives, if desired.
Conclusion:
Cauliflower parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. The parmesan sauce is rich and creamy, and the roasted cauliflower is tender and slightly charred. This dish is sure to be a hit with the whole family.
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