Cauliflower Parmesan
Updated July 1, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup all-purpose flour
- 4large eggs, lightly beaten
- 3cups panko or plain unseasoned bread crumbs
- Kosher salt, as needed
- Black pepper, as needed
- 1medium head cauliflower, trimmed and cut into 2-inch florets
- ½cup olive oil, for frying (more as needed)
- 5cups Simple Tomato Sauce (see recipe)
- 1cup finely grated Parmesan, preferably Parmigiano-Reggiano
- ½pound fresh mozzarella, torn into bite-size pieces
- Fresh basil leaves, torn if large, for serving (optional)
Nutritional analysis per serving (6 servings)
745 calories; 40 grams fat; 13 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 65 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 34 grams protein; 1917 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Fill a large skillet with ½-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.
- Step 3
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.
- Step 4
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes and top with basil, if using, before serving.
Private Notes
Comments
Delicious! Whole family loved it. Instead of frying the cauliflower I placed dredged cauliflower on sprayed rack on cookie sheet, sprayed cauliflower with olive oil cooking spray and baked at 425 for 24 minutes, flipping the pieces halfway through to get a nice toasted color.
Took advice from several other reviewers below--roasted the cauliflour for 30 minutes at 425 instead of frying--toasted some panko with olive oil on the stovetop to add between layers for extra texture, and to top casserole, along with parm. Also threw in another clove or two of garlic to the sauce, because I like things garlicky. Absolutely delicious!!! (I also washed dishes in stages, so my kitchen is still in pretty good shape.
I have made this both ways: with fried cauliflower as in the recipe, and with roasted, as in the suggestions. The results are two different dishes, so which to make depends on what you are looking for. With the roasted cauliflower, the flavor and texture of the finished dish was very "saucy." With the fried, it was a more satisfying main course and the cauliflower flavor came through. Both are delicious, but my favorite was the fried. Panko is key!
My husband made this as written and it was good but messy, fussy and fattening. I wanted easy, healthy and delicious. I air-fried lightly oiled, seasoned florets for 15 minutes. Added to casserole with Rao’s marinara, a little chili flake, lighter portions of cheese. Topped with bread crumbs moistened with olive oil. It was so bright tasting and texturally appealing — we loved it.
What's everyone have against frying? I don't get it. Properly fried food does not "soak up fat"...if that's what people are worried about.
This recipe is sooo delicious. I double it to share with guests, even meat eaters—it’s that good!