**Crispy, cheesy, and bursting with flavor, Cauliflower Parmesan is a vegetarian dish that will satisfy everyone at your table. With recipes for both air fryer and oven-baked versions, this easy-to-follow guide will help you create a delicious and healthy meal in no time.**
**The air fryer version is a healthier alternative to traditional deep-fried cauliflower, using just a fraction of the oil. The oven-baked version is a classic that is sure to please everyone. Both recipes use simple ingredients and can be customized to your liking. Serve Cauliflower Parmesan as an appetizer, main course, or side dish. It's perfect for a weeknight dinner, a casual gathering, or even a special occasion.**
**Also included in this article are recipes for two delicious dipping sauces: a classic marinara sauce and a creamy Alfredo sauce. These sauces add an extra layer of flavor to the Cauliflower Parmesan and make it even more irresistible.**
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:
- Choosing the Right Cauliflower: Select a head of cauliflower that is compact and has tightly packed florets. Avoid heads with blemishes or signs of damage.
- Roasting the Cauliflower: To achieve a crispy and flavorful roasted cauliflower, toss the florets with a mixture of olive oil, salt, and pepper before roasting them in a preheated oven at 425°F (220°C) for about 20-25 minutes.
- Making the Parmesan Sauce: For a rich and creamy parmesan sauce, use a combination of grated parmesan cheese, butter, and heavy cream. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for a minute. Gradually whisk in the milk and bring to a simmer. Remove from heat and stir in the grated parmesan cheese until melted.
- Assembling the Casserole: Layer the roasted cauliflower, parmesan sauce, and breadcrumb mixture in a baking dish. Repeat the layers until all the ingredients are used up, ending with a layer of breadcrumb mixture.
- Baking the Casserole: Bake the cauliflower parmesan casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
Conclusion:
Cauliflower parmesan is a versatile and delicious dish that can be enjoyed as a main course or a side dish. With its crispy roasted cauliflower, creamy parmesan sauce, and crunchy breadcrumb topping, this casserole is a crowd-pleaser that is sure to impress. Whether you are following a low-carb or gluten-free diet or simply looking for a healthier alternative to traditional pasta dishes, cauliflower parmesan is a great choice that delivers on both flavor and nutrition.
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