Cauliflower Parmesan - NY Times

Photo by Wendy W.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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.

Directions

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.

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