Chiarello’s Cauliflower alla Parmigiana

(from kylerhea’s recipe box)

Source: Michael Chiarello

Categories: Italian, October2010, casseroles, cauliflower, sides, vegetables

Ingredients

  • 1 cauliflower (about 1 1/2 lbs), separated into large florets
  • Salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup Progresso® lemon pepper panko crispy bread crumbs

Directions

  1. Heat oven to 425°F. Butter a 10×8-inch oval baking dish or a dish of equivalent size.

  2. 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.

  3. 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.

  4. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

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