Cauliflower alla Parmigiana |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cauliflower florets are parboiled, then baked until golden brown with butter, Parmesan cheese and lemon pepper panko crumbs. Ingredients:
1 (1.5 pound) head cauliflower, 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 degrees F. Butter a 10x8-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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