Baked Cauliflower Parmigiana

 

Cheesy Cauliflower Bake | Delish

Video taken from the channel: Delish


 

Bobbi’s Kitchen Oven Roasted Cauliflower with Garlic and Parmesan cheese

Video taken from the channel: Bobbi Meyer


 

CHEESY ROASTED CAULIFLOWER By RECIPE30.com

Video taken from the channel: Recipe30


 

Roasted cauliflower Florets with Parmesan and Smoked Paprika

Video taken from the channel: Recipe30


 

Cauliflower Parmesan | Melissa Clark Recipes | The New York Times

Video taken from the channel: The New York Times


 

How To Make Cauliflower Parm | Delish

Video taken from the channel: Delish


 

How to Make Ina’s Parmesan-Roasted Cauliflower | Food Network

Video taken from the channel: Food Network


 

Cheesy Cauliflower Bake | Delish

Video taken from the channel: Delish


 

CHEESY ROASTED CAULIFLOWER By RECIPE30.com

Video taken from the channel: Recipe30


 

Bobbi’s Kitchen Oven Roasted Cauliflower with Garlic and Parmesan cheese

Video taken from the channel: Bobbi Meyer


 

Cauliflower Parmesan | Melissa Clark Recipes | The New York Times

Video taken from the channel: The New York Times


 

Roasted cauliflower Florets with Parmesan and Smoked Paprika

Video taken from the channel: Recipe30


 

How To Make Cauliflower Parm | Delish

Video taken from the channel: Delish


 

How to Make Ina’s Parmesan-Roasted Cauliflower | Food Network

Video taken from the channel: Food Network


Directions. Preheat the oven to 350 degrees F (175 degrees C). Spray a cooling rack with nonstick cooking spray; place on a baking sheet and set aside. Combine Parmesan chees.

Preheat oven to 425°. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper. Roast, flipping once, until. Line a baking sheet with aluminum foil.

Advertisement. Step 2. Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.

Step 3. Roast in. Preheat the broiler to high and position a rack 4 inches below the heat. Arrange the cauliflower pieces on a large rimmed baking sheet and brush with 2 tablespoons of olive oil. Season with salt and pepper.

Broil the cauliflower, flipping once, until browned around the edges, 8–10 minutes per side. Preheat the oven to 400°F (200°C). Rinse and trim the cauliflower and remove the outer leaves. Slice the cauliflower, top-to-bottom, in half-inch thick slices (1-1.5 cm).

Place the slices on a baking sheet lined with parchment paper. Place cauliflower on a cutting board, stem-side down. Using a large chef’s knife and starting from the center of the head, cut four 1-inch “steaks.” Place the steaks on the prepared baking sheet; lightly coat them with cooking spray, then sprinkle with 1/4 teaspoon each salt and pepper. Roast until browned and tender, 20 to 25 minutes. Preheat the oven to 350 degrees.

Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil.

Preheat oven to 425˚F (220˚F). In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined. Add the garlic powder, salt, breadcrumbs, and Parmesan. To make the cauliflower: 1. Preheat the oven to 400°F. 2. Cut the cauliflower in half through the core.

Cut each half again in half so that you have 4 cauliflower cutlets, about 1 1/2-inch thick. Trim the round edges so that the cauliflower lays flat. 3. Drizzle the cauliflower.

Bake cauliflower in the oven whole. Cover the dutch oven with lid and bake until the cauliflower is tender and pierces easily with a knife. Broil whole roasted cauliflower with parmesan.

Sprinkle parmesan cheese on top and broil until the cheese is browned.

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Add the grated cauliflower along with ¼ teaspoon of salt, mix well, and place a lid or a sheet tray over the top of the pan and let it steam for 4 minutes.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
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Process minced garlic, 3 cups baby spinach, 1 cup grated Parmesan cheese, ½ cup extra­virgin olive oil, ¼ cup sliced, toasted almonds, 1 tablespoon lemon juice, and ½ teaspoon salt in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
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Sprinkle with more grated cheese, dot with butter and fine bread crumbs, and bake at 350 degrees in a pan of hot water until the top is golden brown, about 35 to 40 minutes.

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In a medium nonstick skillet over medium heat, cook the onion, garlic, and pepper flakes in 1 teaspoon oil for 30 seconds.

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Add the broccoli and cauliflower and stir and toss several minutes until heated through.

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Bake until the cauliflower is tender and golden, 35 to 45 minutes.

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from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
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Add the spinach, cover, and steam just until soft and thoroughly wilted, about 4 minutes.

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Add 1 thinly sliced red onion and ½ teaspoon minced fresh oregano, cover, and cook until beginning to brown, 5 to 7 minutes; add to spinach and squash.

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Just cut slices into cubes, toss these with a little olive oil and salt, and bake them at 350°F until they are well toasted, about 15 minutes.

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In a pan over medium high heat use 2 tablespoons oil sauté the diced onion for 5 minutes, remove from oil and add to the mashed cauliflower.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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24 comments

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  • Seriously? That’s the comments? This dish was delicious however it is not as easy as you make it look in the video. I’m curious how many different cauliflowers you went through in order to get three nice steaks that stayed together for the video. Third time I’ve made it though. Great taste

  • Went very similar to your recipe last night. Omitted a few things like the lemon and added both cheddar cheese and Parmesan cheese and used a combination of olive oil with butter. Between the two of us here we ate nearly the entire head of cauliflower, there’s only a couple florets left over this morning. Darn good and I think I’ve found my new favorite way to make cauliflower.

  • Can my mother use mozzarella cheese instead of parmesan cheese as an alternative? (Parmesan cheese is expensive and hard to find in my country)

  • omg I made this tonight and it was amazing!!!!!!!! I usually don’t like cauliflower but this was the business. thanks again for this simple and delicious recipe.

  • Comes closest to appetizer served at historic Italian fine dining place in Seattle near pike place. Thanks for sharing. It’s now my go to recipe for cauliflowers.

  • I’ve also learned recently, after years of peeling, then boiling beets…..just roast them whole, then wipe the skins off. Easy peasy…no “bloody” mess AND they taste soooo much more amazing!! I am definitely going to roast my cauliflower from this moment on!

  • Can my mother use mozzarella cheese instead of parmesan cheese as an alternative? (Parmesan cheese is expensive and hard to find in my country)

  • In my family no one likes cauliflower. The only way they eat it is when I mix it with macaroni, cheese and bechamel sauce bake in the oven! But your recipe looks like a new way to try it as side dish with chicken and rice. No? Thank you for the idea! ❤

  • Hey Joel, how goes it buddy, I am going to make this lovely cauliflower dish, a perfect compliment for the prime rib roast beef l am making today, along with loaded mashed potatoes. I hope you have a great Holiday, take care and thanks for sharing!

  • Joel another outstanding recipe, if you by chance have many requests from vegans or vegetarians, i have a recipe for an easy and delicious cauliflower soup that has no eggs, cream, butter, meat stock, none of the aboves sins. You know i’m irish, so i am all for the previous items i mentioned and so are you, you are french and i have seen many of your recipes. Anyway, this soup is delicous and people will swear there has to be some form of dairy or eggs or something that gives it that taste. If you are interested let me know, it is a simple, quick recipe, i could not believe how good it was, and i will forward the recipe to you. Have a nice day.

  • Hey Joel, how goes it buddy, I am going to make this lovely cauliflower dish, a perfect compliment for the prime rib roast beef l am making today, along with loaded mashed potatoes. I hope you have a great Holiday, take care and thanks for sharing!

  • Please try at the end with pomegranate syrup, orange juice, mustard, honey, almonds leaves and liquid butter. And again for 10 minutes in the oven

  • Mom made a crispy browned version back in the day. Appreciate the reminder on “how to” make veggie’s very good. Cheese, and paprika!!! Do you think making *x-tra crispy, one could dip it in sauce? Спасиба…..

  • In my family no one likes cauliflower. The only way they eat it is when I mix it with macaroni, cheese and bechamel sauce bake in the oven! But your recipe looks like a new way to try it as side dish with chicken and rice. No? Thank you for the idea! ❤

  • Joel another outstanding recipe, if you by chance have many requests from vegans or vegetarians, i have a recipe for an easy and delicious cauliflower soup that has no eggs, cream, butter, meat stock, none of the aboves sins. You know i’m irish, so i am all for the previous items i mentioned and so are you, you are french and i have seen many of your recipes. Anyway, this soup is delicous and people will swear there has to be some form of dairy or eggs or something that gives it that taste. If you are interested let me know, it is a simple, quick recipe, i could not believe how good it was, and i will forward the recipe to you. Have a nice day.

  • Mom made a crispy browned version back in the day. Appreciate the reminder on “how to” make veggie’s very good. Cheese, and paprika!!! Do you think making *x-tra crispy, one could dip it in sauce? Спасиба…..

  • Seriously? That’s the comments? This dish was delicious however it is not as easy as you make it look in the video. I’m curious how many different cauliflowers you went through in order to get three nice steaks that stayed together for the video. Third time I’ve made it though. Great taste

  • omg I made this tonight and it was amazing!!!!!!!! I usually don’t like cauliflower but this was the business. thanks again for this simple and delicious recipe.

  • Hey Joel, I have been making this happen several times and each time I am amazed how delicious it is, thanks again for sharing, have a good day/evening!

  • Please try at the end with pomegranate syrup, orange juice, mustard, honey, almonds leaves and liquid butter. And again for 10 minutes in the oven

  • I’ve also learned recently, after years of peeling, then boiling beets…..just roast them whole, then wipe the skins off. Easy peasy…no “bloody” mess AND they taste soooo much more amazing!! I am definitely going to roast my cauliflower from this moment on!

  • Went very similar to your recipe last night. Omitted a few things like the lemon and added both cheddar cheese and Parmesan cheese and used a combination of olive oil with butter. Between the two of us here we ate nearly the entire head of cauliflower, there’s only a couple florets left over this morning. Darn good and I think I’ve found my new favorite way to make cauliflower.

  • Hey Joel, I have been making this happen several times and each time I am amazed how delicious it is, thanks again for sharing, have a good day/evening!

  • Comes closest to appetizer served at historic Italian fine dining place in Seattle near pike place. Thanks for sharing. It’s now my go to recipe for cauliflowers.