CAULIFLOWER ALLA PARMIGIANA
Cauliflower florets are parboiled, then baked until golden brown with butter, Parmesan cheese and lemon pepper panko crumbs.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
- 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.
- 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.
- Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 11.7 g, Cholesterol 14.4 mg, Fat 7.9 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 1.4 g
CAULIFLOWER ALLA PARMIGIANA
Enjoy this cauliflower alla parmigiana made with Progresso® bread crumbs - a tasty Italian side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
- 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.
- 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.
- Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g
SALSA DI PARMIGIANO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 4h15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.
CHIARELLO'S CAULIFLOWER ALLA PARMIGIANA
Make and share this Chiarello's Cauliflower Alla Parmigiana recipe from Food.com.
Provided by Progresso Recipe St
Categories Cheese
Time 45m
Yield 8 3/4-cup servings, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F Butter a 10x8-inch oval baking dish or a dish of equivalent size.
- 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.
- 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.
- Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
- Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
PARMIGIANO-CRUSTED CAULIFLOWER WITH AGLIATA
Provided by Anne Burrell
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water, and place the bread, vinegar and garlic in a food processor and puree until smooth. While the machine is still running, drizzle in the olive oil and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl.
- For the cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice, and line a baking sheet with paper towels.
- Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge the cauliflower in the ice water. When the cauliflower is cool, drain and lay it out to dry on the prepared baking sheet.
- In a large saucepan, pour enough peanut oil to fill the pan 1 1/2 to 2 inches up the sides. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. To see if it's hot enough, drop some flour into it. If the flour sizzles and floats quickly, you're good to go. If the flour burns or the oil begins to smoke, it's too hot, so reduce the heat.
- Set up standard breading procedure: one bowl of the flour, one bowl for the eggs, beaten with 2 tablespoons water, and one for the breadcrumbs and Parm. Then place a couple layers of paper towels on a baking sheet next to the stovetop. When the oil is hot, dredge some cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally through the breadcrumb mixture. Repeat this process for the remaining cauliflower.
- Working in batches so you don't overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.
CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE
I took a favorite recipe from Allrecipes (cauliflower alla parmigiana) and tweaked it to create this recipe.
Provided by thedailygourmet
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
- Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
- Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
- Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
- Bake in the preheated oven until top is lightly browned, about 25 minutes.
Nutrition Facts : Calories 576.5 calories, Carbohydrate 19.4 g, Cholesterol 142.8 mg, Fat 48 g, Fiber 3.1 g, Protein 21.9 g, SaturatedFat 29.3 g, Sodium 428.5 mg, Sugar 3.4 g
CAULIFLOWER ALLA PARMIGIANA
There's no marinara sauce in this recipe - only very basic seasonings and some Parmesan cheese - but gosh, it's good! You can use frozen cauliflower as a time-saver if you like. From Country Living magazine.
Provided by Pinay0618
Categories Cauliflower
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees F. Lightly coat an 8- by 10-inch oval baking dish with butter. Bring a large pot of water and 3 teaspoons salt to a boil. Add the cauliflower and boil until they are slightly softened, about 4 minutes.
- Drain well, cool slightly, and slice stems lengthwise to 1/4-inch thickness. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and black pepper, and dot with butter. Sprinkle the top with the cheese. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
Nutrition Facts : Calories 142.4, Fat 9.8, SaturatedFat 6, Cholesterol 26.4, Sodium 374.9, Carbohydrate 9.4, Fiber 4.3, Sugar 4.2, Protein 6.7
ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN
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
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.
More about "chiarellos cauliflower alla parmigiana recipes"
CHIARELLO'S CAULIFLOWER ALLA PARMIGIANA RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CAULIFLOWER PARMIGIANA | RECIPE | CUISINE FIEND
From cuisinefiend.com
CRUNCHY CAULIFLOWER STEAKS ALLA PARMIGIANA RECIPE - LOS ANGELES …
From latimes.com
ROASTED PARMESAN CRUSTED CAULIFLOWER | RECIPETIN EATS
From recipetineats.com
BEST CHIARELLOS CAULIFLOWER ALLA PARMIGIANA RECIPES
From alicerecipes.com
RECIPES | MICHAEL CHIARELLO
From michaelchiarello.com
CAULIFLOWER PARMIGIANA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROASTED CAULIFLOWER WITH CRISPY PARMESAN RECIPE
From cooking.nytimes.com
CAULIFLOWER PARMESAN RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
CAULIFLOWER ALLA PARMIGIANA - COUNTRY LIVING
From countryliving.com
CAULIFLOWER ALLA PARMIGIANA RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
CAULIFLOWER PARMIGIANA - PINCH OF NOM
From pinchofnom.com
RECIPETHING - CHIARELLO'S CAULIFLOWER ALLA PARMIGIANA
From recipething.com
CAULIFLOWER PARMESAN - CHEF ALLIE'S KITCHEN
From chefallieskitchen.com
CAULIFLOWER ALLA PARMIGIANA (CREATED BY MICHA - RECIPEBRIDGE
From recipebridge.com
You'll also love