Cauliflower Parmesan Ny Times Recipe 465

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ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN



Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan image

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 45m

Yield 2 main-dish servings or 4 side-dish servings

Number Of Ingredients 11

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Steps:

  • Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
  • In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
  • After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
  • Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

CAULIFLOWER PARMESAN



Cauliflower Parmesan image

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

1 medium head cauliflower
1 cup all-purpose flour
Kosher salt
3 large eggs, beaten
2 cups panko breadcrumbs
About 1 cup olive oil
2 1/2 cups marinara sauce, from a 24-ounce jar
1/2 pound fresh mozzarella, thinly sliced
1/3 cup grated Parmesan
1/4 cup torn fresh basil leaves

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.

CAULIFLOWER PARMESAN - NY TIMES RECIPE - (4.6/5)



Cauliflower Parmesan - NY Times Recipe - (4.6/5) image

Provided by wendywag

Number Of Ingredients 8

2 cups panko or plain unseasoned bread crumbs, toasted
Kosher salt, as needed
Black pepper, as needed
1 medium head cauliflower, trimmed and cut into 2-inch florets
4 cups tomato sauce (bottled is fine)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-size pieces
1/2 pound Italian sausage, removed from casing, crumbled and browned well.

Steps:

  • 1. Heat the oven to 425 degrees. Roast cauliflower, lightly coated with olive oil, for 25-30 min. until golden. with panko. Repeat with remaining cauliflower. 2. 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 and sausage, if using,over the Parmesan, 1/3 of toasted panko and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, panko and and repeat layering, ending with a final layer of sauce and Parmesan and panko. 3.Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

CAULIFLOWER PARMESAN



Cauliflower Parmesan image

If you're thinking of going vegetarian with your Parmesan -- but want something other than eggplant -- this is the dish for you. It's as crispy, cheesy, savory and completely comforting as the original, but with nutritious cauliflower as the base.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 small onion, chopped (about 1 cup)
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
1 head cauliflower (2 to 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
2 teaspoons garlic powder
1 cup milk
2 large eggs
1 1/2 cups Italian breadcrumbs
2 tablespoons finely grated Parmesan
Vegetable oil, for frying
1 heaping cup shredded mozzarella (about 8 ounces)
1 cup torn fresh basil leaves

Steps:

  • For the tomato sauce: Heat the olive oil in a large skillet or saucepan over medium-high heat until hot. Add the onion and cook until softened, translucent and slightly brown on the sides, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Pour in the tomatoes. Bring to a simmer and cook, stirring occasionally, until the flavors combine and the liquid begins to reduce slightly, 10 to 15 minutes. Season with salt and pepper. Keep warm over low heat until ready to use.
  • For the cauliflower: Meanwhile, trim the base of the core from the cauliflower, then cut the head into 1-inch-thick slices (steaks). Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of the cauliflower.
  • Whisk together the flour, garlic powder, 1 teaspoon salt and 2 teaspoons black pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Whisk together the breadcrumbs and Parmesan in a third shallow bowl. One at a time, dredge the cauliflower steaks and 1-inch pieces first in the flour mixture, then in the egg mixture and then into the breadcrumb mixture, pressing firmly to coat. Transfer the breaded cauliflower to a rack on a rimmed baking sheet.
  • Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a deep cast-iron skillet or Dutch oven over high heat until a deep-frying thermometer registers 350 degrees F. Fry the cauliflower steaks one at a time with some of the smaller pieces, flipping after about 1 minute and then flipping a few more times until all sides are equally cooked, until dark golden brown, about 5 minutes (return the oil to 350 degrees F between each batch). Transfer the finished cauliflower to the rack on the baking sheet and immediately sprinkle lightly with salt.
  • Preheat the broiler.
  • Add the cauliflower to a 9-by-13-inch baking dish in a single layer or slightly overlapping. Pour the tomato sauce over the top and sprinkle with the mozzarella. Broil until the cheese is golden brown and bubbling, 3 to 5 minutes. Garnish with torn basil leaves. Serve hot.

CAULIFLOWER PARMESAN



Cauliflower Parmesan image

Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan. This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating. But they're even better when given the parm treatment - baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned. If you're not a cauliflower fan, this recipe also works with broccoli.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup all-purpose flour
4 large eggs, lightly beaten
3 cups panko or plain unseasoned bread crumbs
Kosher salt, as needed
Black pepper, as needed
1 medium head cauliflower, trimmed and cut into 2-inch florets
1/2 cup olive oil, for frying (more as needed)
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-size pieces

Steps:

  • Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
  • Fill a large skillet with 1/2-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.
  • 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 half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
  • Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 23 grams, Carbohydrate 65 grams, Fat 38 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1937 milligrams, Sugar 13 grams, TransFat 0 grams

FARRO AND CAULIFLOWER PARMESAN



Farro and Cauliflower Parmesan image

This dish has all of the crispy-melty-tomatoey appeal of a chicken or eggplant Parmesan, but it uses only one pot. Olive oil provides richness, and broiling lends a cheesy crunch without the mess of breading and frying. The pizzalike flavors and mellow cauliflower make it a (potentially) kid-friendly meal. Feel free to omit the olives if that makes more sense for your family. In fact, this dish is highly customizable: Add more or less red-pepper flakes, throw in some capers or use broccoli rabe instead of cauliflower. Any salty, hard aged cheese will work in place of Parmesan, like asiago or pecorino. Leftovers are great crisped in the oven.

Provided by Sarah DiGregorio

Categories     dinner, grains and rice, main course, side dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

1 1/2 pounds cauliflower (about 1 small cauliflower head or 1/2 large cauliflower head), florets and tender stems cut into large bite-sized pieces
1 3/4 cups semi-pearled or pearled farro (about 12 ounces)
1 (32-ounce) jar good-quality marinara sauce
1/4 cup olive oil
1/2 cup pitted kalamata or black olives, roughly chopped (optional)
8 garlic cloves, smashed and chopped
3 ounces grated Parmesan (about 3/4 cup finely grated)
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 teaspoon balsamic or sherry vinegar
1/2 teaspoon red-pepper flakes, or to taste (optional)
1 1/2 teaspoons kosher salt
Black pepper
1 cup panko
2 ounces grated Parmesan (about 1/2 cup finely grated)
1 tablespoon olive oil
8 ounces fresh mozzarella, sliced into rounds

Steps:

  • Heat the oven to 425 degrees. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, Parmesan, sugar, onion powder, oregano, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper. Pour in 1 2/3 cups water and stir well to combine. Cover the pan tightly with foil and bake in the oven for 40 minutes.
  • Uncover the pan, stir, and continue baking uncovered until the farro is tender-chewy and the sauce is thick, about 15 minutes more. (If the farro has already soaked up all the sauce and the pan is looking dry, stir in 1/2 to 3/4 cup water, just to make sure the farro has enough liquid to become tender and saucy.)
  • Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
  • Turn on the broiler. Evenly cover the top of the farro with the panko topping. Top with the sliced mozzarella. Broil on the top rack, about 6 inches from the heat source, for 2 minutes, rotating the pan once and watching carefully for burning, until the panko topping is deeply browned and the mozzarella has melted.

THE MOST VOLUPTUOUS CAULIFLOWER



The Most Voluptuous Cauliflower image

Provided by Ruth Reichl

Categories     dinner, easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 head cauliflower, cut into florets
2 tablespoons unsalted butter
1 1/4 cups heavy cream
1 1/2 cups grated Gruyere cheese
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/2 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 450 degrees. Place about half an inch of water in a pot fitted with a steaming basket, and bring the water to a boil over high heat. Add cauliflower, and steam until crisp-tender, 3 to 5 minutes.
  • In a medium heavy saucepan over low heat, heat the butter, cream and 1 cup of the Gruyere until bubbling. Season to taste with salt and pepper. Add the cauliflower, and heat for 2 minutes.
  • In a shallow 2-quart baking dish, spread the cauliflower, and sprinkle with the remaining Gruyere. Season with salt and pepper. Dot with mascarpone and sprinkle with Parmesan. Bake in the preheated oven for 1 minute. Increase heat to broil, or remove to separate broiler about 6 inches from heating element. Broil until surface is golden brown, 1 to 2 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 35 grams, Sodium 685 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED CAULIFLOWER STEAKS



Grilled Cauliflower Steaks image

To enjoy the full-range of cauliflower in one dish, from raw and snappy to caramelized and tender, cut a head into slabs and grill only one side. Flat sides beget more charring than florets because they provide more direct contact with the grill. To ensure the cauliflower doesn't dry out, grill just one side. The tops will remain juicy and sweet, while the undersides will become deeply browned and nutty. Before grilling, any small bits of cauliflower that would fall through the grates are added raw to a lively sauce of dill, lime juice, chile and peanuts. Feel free to swap in another sauce you like on cauliflower or grilled dishes, like buffalo, parsley-olive or a nutritional yeast dressing.

Provided by Ali Slagle

Categories     dinner, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 small heads cauliflower, stems trimmed (about 1 ½ pounds)
1/4 cup extra-virgin olive oil, plus more for drizzling and greasing the grates
Kosher salt
1/2 cup finely chopped dill fronds and stems
3 tablespoons lime juice (from 2 limes)
1 fresh chile, such as serrano or Fresno, seeded if desired, finely chopped
3 tablespoons roasted, salted peanuts, coarsely chopped

Steps:

  • Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into 1/2-inch thick slabs. (It's OK if they don't stay together.) Transfer large pieces that won't fall through grill grates to a baking sheet. Drizzle generously all over with oil and season generously with salt. For any small bits that would fall through the grates, coarsely chop them and transfer to a medium bowl.
  • To the bowl of chopped cauliflower, add the 1/4 cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.
  • When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Add the cauliflower slabs and cook on one side until deeply charred and crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.) Use a spatula to transfer the cauliflower, grilled-side up, to a platter.
  • Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.

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