Best 2 Cauliflower Alla Parmigiana Recipes
**Cauliflower Alla Parmigiana: A Plant-Based Twist on a Classic Italian Dish**
Cauliflower Alla Parmigiana is a delicious and healthy twist on the classic Italian dish, Eggplant Parmigiana. This vegetarian-friendly recipe uses cauliflower as the main ingredient, which is coated in a flavorful breadcrumb mixture and then baked to perfection. The result is a crispy, tender, and cheesy dish that is sure to please everyone at the table. This article provides two variations of the recipe: the classic Cauliflower Alla Parmigiana and a lighter, healthier version made with almond flour and Greek yogurt. Both recipes are easy to follow and can be customized to your liking. Whether you're looking for a hearty main course or a satisfying side dish, Cauliflower Alla Parmigiana is a great option. Serve it with a side of spaghetti or your favorite pasta, and enjoy a delicious and satisfying meal that's also good for you.
CAULIFLOWER ALLA PARMIGIANA
Cauliflower florets are parboiled, then baked until golden brown with butter, Parmesan cheese and lemon pepper panko crumbs.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 45m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 11.7 g, Cholesterol 14.4 mg, Fat 7.9 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 1.4 g
CHIARELLO'S CAULIFLOWER ALLA PARMIGIANA
Make and share this Chiarello's Cauliflower Alla Parmigiana recipe from Food.com.
Provided by Progresso Recipe St
Categories Cheese
Time 45m
Yield 8 3/4-cup servings, 8 serving(s)
Number Of Ingredients 6
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.
Tips:
- Use high-quality olive oil for the best flavor.
- If you don't have an oven-safe skillet, you can transfer the cauliflower to a baking dish before baking.
- Garnish the cauliflower with fresh parsley or basil before serving.
- Serve the cauliflower with your favorite pasta or bread.
- If you have leftover cauliflower, it can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Conclusion:
Cauliflower alla parmigiana is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to get your kids to eat their vegetables. The cauliflower is roasted until tender and then topped with a flavorful tomato sauce, mozzarella cheese, and Parmesan cheese. The dish is then baked until the cheese is melted and bubbly. Cauliflower alla parmigiana is a hearty and satisfying dish that is sure to please everyone at the table.
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