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.
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Faisal Abbasi
[email protected]I do not recommend this recipe.
Sajid Billah
[email protected]I would not make this recipe again.
TANJID AHMED Mahi
[email protected]This recipe was a waste of time and ingredients.
Vedanta Sherpa
[email protected]I would not recommend this recipe.
Ermiyas Yeshambel (Ermi1k)
[email protected]The cheese was not melted properly.
Kennedy Nichols
[email protected]The cauliflower was not cooked all the way through.
Kathy Bright-miller
[email protected]I found this recipe to be too time-consuming.
Destiny Madison
[email protected]This was a bit bland for my taste.
Nanda THAPA
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Biti Talukdar
[email protected]This is a great recipe. I've made it several times and it's always a hit.
Tamim Adnan
[email protected]So easy and so good!
Olamma Faith
[email protected]This was delicious! I will definitely be making it again.
Ramon _
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love it!
Muyomba johnmary don
[email protected]I love this recipe! It's so versatile. I've made it with broccoli, zucchini, and even eggplant.
Abdullah zohaib
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Jessie Raye
[email protected]I'm not a huge fan of cauliflower, but this dish was surprisingly good. The breading was crispy and the cheese was melted and gooey.
Landon Popplewell
[email protected]This was a great way to use up some leftover cauliflower. It was so easy to make and it tasted amazing.
Joselio Haskins
[email protected]Easy to make and delicious! I used almond flour instead of bread crumbs and it turned out great.
Adakuru Betty Catherine
[email protected]This cauliflower parmesan was a hit! The breading was crispy and flavorful, and the cheese was melted and gooey. I will definitely be making this again.