Cauliflower alla Parmigiana

Cauliflower alla Parmigiana

18 Reviews 4 Pics
  • Prep

    15 m
  • Ready In

    45 m
Recipe by  Progresso®

“Cauliflower florets are parboiled, then baked until golden brown with butter, Parmesan cheese and lemon pepper panko crumbs.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 cups

Directions

  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.

Share It

Reviews (18)

Rate This Recipe
Christina
13

Christina

We LOVED THIS! I could not find the lemon pepper panko crumbs, and later discovered that I was out of the plain panko crumbs, so I just sprinkled the cauliflower w/ a little lemon pepper seasoning, along with the salt and pepper, a little garlic powder and a little crushed red pepper flakes (Thanks, LTH!). I also used light butter. This turned out so yummy that I can't wait until cauliflower goes on sale again, so I can make this dish~YUM! Thanks for sharing. :)

islandgirl
11

islandgirl

I enjoyed this. I used olive oil instead of butter and mixed with the breadcrumbs and I didn't have lemon pepper Panko so I just added lemon pepper seasoning with herbs with the regular Panko.

Megan
7

Megan

I couldn't find the lemon pepper panko so I used plain panko and added lemon pepper. It was really good. I think it would have been just as good with the plain panko. I think the plain panko would acutally go better with a main dish that has a strong flavor. Really this recipe could be made with any seasoning. I think an italian seasoning would be really good too!

More Reviews

Similar Recipes

Roasted Butternut Squash Soup
(65)

Roasted Butternut Squash Soup

Spinach Arancini
(9)

Spinach Arancini

Mama Chiarello's Stuffed Eggplant
(9)

Mama Chiarello's Stuffed Eggplant

Pumpkin Pastina
(4)

Pumpkin Pastina

Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds
(1)

Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds

Home-Style Minestrone
(4)

Home-Style Minestrone

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 130 cal
  • 6%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 11.7 g
  • 4%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Butternut Squash Soup

>

next recipe:

Mashed Potato Gratin