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Cauliflower Parmesan Recipe

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This recipe for Cauliflower Parmesan, by , is from The Crafford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kenneth Crafford

Category:
Category:

Ingredients:  
Ingredients:  
cup all-purpose flour
4 large eggs, lightly beaten
3 cups panko or plain unseasoned bread crumbs
Kosher salt, as needed
Black pepper, as needed
1 medium head cauliflower, trimmed and cut into 2-inch florets
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
pound fresh mozzarella, torn into bite-size pieces

Directions:
Directions:
PREPARATION

1. Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.

2. Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.

3. 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 over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.

4. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hr

 

 

 

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