Cauliflower alla Parmigiana

Cauliflower alla Parmigiana
  • 1 (1.5 pound) head cauliflower, separated into large florets
  • Salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup Progresso® lemon pepper Panko crispy bread crumbs


  1. Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
  2. Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
  3. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
  4. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

03/26/2017
Cauliflower alla Parmigiana, recipe PT15M PT1H 5 455 calories

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