Cauliflower Parmesan

Name: Cauliflower Parmesan
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup All purpose flour; 4 Large eggs, lightly beaten; 3 cup Panko or plain unseasoned bread crumbs; Kosher salt; Black pepper; 1 medium Head cauliflower, trimmed and cut into 2 inch florets; 1 Olive oil, for frying; 5 cup Tomato sauce; 1 cup Finely grated parmesan; 1/2 lb Fresh mozzarella, torn into bite-size pieces

Brian Moore @brimoore_SD

San Diego, CA USA

Also good with broccoli. by Melissa Clark, NYTimes

Brian Moore @brimoore_SD

San Diego, CA USA

Also good with broccoli. by Melissa Clark, NYTimes

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Ingredients

1 hour 15 mins

6 servings

1/2 cupAll purpose flour
4Large eggs, lightly beaten
3 cupPanko or plain unseasoned bread crumbs
Kosher salt
Black pepper
1 mediumHead cauliflower, trimmed and cut into 2 inch florets
1Olive oil, for frying
5 cupTomato sauce
1 cupFinely grated parmesan
1/2 lbFresh mozzarella, torn into bite-size pieces

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Steps

1 hour 15 mins

1

Heat oven to 400°F. Place flour, eggs and Panko into three wide, shallow bowls. Season each generously with salt and pepper.
2

Dip cauliflower first in flour, eggs, then coat with panko
3

Fill a large skillet with half 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.
4

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 the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
5

Bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.