Cauliflower Parmesan

I have made this wonderfully cheesy dish a couple of times already- just to get the proportions right. I knew that I had to increase the amount of simple and flavorful sauce after making it the first time.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I lightened the dish by baking the cauliflower after coating it instead of frying it. We ate it over linguini fini with sautéed broccoli rabe on the side. Wonderful!

Yield: Serves 6 to 8

For the Simple Tomato Sauce:

• 6 T extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 1/4 teaspoon red Chile flakes, optional
• 3 (28-ounce) cans whole or diced plum tomatoes, preferably San Marzano
• 3 sprigs basil or 1 bay leaf
• 3/4 teaspoon kosher salt, or to taste
• scant 1/2 teaspoon black pepper
• Parmesan rind, optional

1. In a large, straight-sided skillet over medium heat, warm the oil. (I used an enameled cast iron pot with a glass lid.)
2. Add garlic and cook until just lightly golden.
3. Add chile flakes if desired and cook 30 seconds.
4. Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
5. Bring sauce to a simmer, add the Parmesan rind, if using, and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down.
6. Remove sauce from heat and discard basil or bay leaf.

For the Cauliflower & To Finish the Dish:

• 3/4 cup all-purpose flour
• 4 large eggs, lightly beaten
• 3 cups panko or plain unseasoned bread crumbs
• Kosher salt, as needed
• freshly ground black pepper, as needed
• 1 large or 2 small/medium heads cauliflower, trimmed and cut into 2-inch florets (I used 1 small and 1 medium)
• olive oil, for drizzling
• Simple Tomato Sauce (recipe above)
• 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
• 3/4 pound fresh mozzarella, torn into bite-size pieces
• linguine fini or other pasta, optional, for serving

1. Heat the oven to 425 degrees, preferably on convection roast.
2. Place flour, eggs, and panko into three wide, shallow bowls. (I used glass pie dishes.) Season each generously with salt and pepper.
3. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
4. Place on 2 parchment paper-lined, rimmed baking sheets. Roast coated florets for 22-24 minutes, or until nicely browned.
5. Reduce oven temperature to 400 degrees, preferably on convection.
6. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan.
7. Sprinkle one-third of the Parmesan over sauce.
8. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces.
9. 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.
10. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 30 to 40 minutes. While the dish is baking, prepare the pasta, if desired.
11. Let cool a few minutes before serving. Serve over prepared pasta, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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