Cauliflower alla Parmigiana

Name: Cauliflower alla Parmigiana
Prep time: 15 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 head cauliflower (about 11⁄2 pounds), separated into large florets; 1/4 tsp. kosher salt; 1/4 tsp. ground black pepper; 2 1/2 tbsp. butter; 1/3 c. freshly grated Parmesan cheese

By Frances Bailey, Cheryl SlocumUpdated: Nov 2, 2007

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Ray Katchatorian

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 5 mins

Cal/Serv:

130

This Italian-inspired side dish is exquisitely simple and elegant. Time-saver: Use frozen cauliflower and skip the first step; prepare the cauliflower according to package instructions.

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Ingredients

1 head cauliflower (about 11⁄2 pounds), separated into large florets
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 1/2 Tbsp. butter
1/3 cup freshly grated Parmesan cheese

Directions

1. Step 1Heat the oven to 425°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.
2. Step 2Drain 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.

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