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.
ROBYN'S PARMESAN-CAULIFLOWER DIP
This is a hot, delicious dip made with buttery, cheesy cauliflower. It warms the tummy and the heart--my mom has made this dip for years! Serve hot with Triscuits® or your favorite crackers.
Provided by Jen P.
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place 4 tablespoons butter in a medium saucepan. Add 1/4 cup water and bring to a boil over medium heat. Add cauliflower and cook until tender, 5 to 7 minutes. Drain.
- Melt remaining butter in a small saucepan over low heat.
- Transfer cauliflower to a glass baking dish. Stir in 3/4 cup Parmesan cheese, melted butter, salt, and pepper. Smooth out the mixture so it's even in the dish. Sprinkle remaining Parmesan over the top.
- Bake in the preheated oven until smooth and creamy with a light brown top, about 30 minutes. Transfer dip to a serving bowl or warmed fondue pot and serve immediately.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 5.9 g, Cholesterol 37.7 mg, Fat 14.3 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 9 g, Sodium 283 mg, Sugar 2.5 g
PARMIGIANO-CRUSTED CAULIFLOWER WITH AGLIATA
Provided by Anne Burrell
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water, and place the bread, vinegar and garlic in a food processor and puree until smooth. While the machine is still running, drizzle in the olive oil and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl.
- For the cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice, and line a baking sheet with paper towels.
- Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge the cauliflower in the ice water. When the cauliflower is cool, drain and lay it out to dry on the prepared baking sheet.
- In a large saucepan, pour enough peanut oil to fill the pan 1 1/2 to 2 inches up the sides. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. To see if it's hot enough, drop some flour into it. If the flour sizzles and floats quickly, you're good to go. If the flour burns or the oil begins to smoke, it's too hot, so reduce the heat.
- Set up standard breading procedure: one bowl of the flour, one bowl for the eggs, beaten with 2 tablespoons water, and one for the breadcrumbs and Parm. Then place a couple layers of paper towels on a baking sheet next to the stovetop. When the oil is hot, dredge some cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally through the breadcrumb mixture. Repeat this process for the remaining cauliflower.
- Working in batches so you don't overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.
FRIED PARMESAN CAULIFLOWER
Make and share this Fried Parmesan Cauliflower recipe from Food.com.
Provided by cocktails
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Break dry cauliflower into florets.
- Place florets in the 2 tablespoons water and steam in microwave, covered, for 3 to 6 minutes.
- Drain and cool completely, 3 to 5 minutes.
- Place flour in one bowl.
- Beat eggs, cheese, salt and pepper together in a separate bowl.
- Finely chop parsley and add to egg mixture.
- Heat the olive oil in a large saucepan, over medium until hot, but not bubbly.
- Dip florets in flour, then in egg mixture.
- Fry florets until brown.
- Drain on paper towels.
- Serve.
Nutrition Facts : Calories 190.4, Fat 13, SaturatedFat 2.3, Cholesterol 93, Sodium 80.2, Carbohydrate 13.4, Fiber 3.1, Sugar 2.9, Protein 6.8
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