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Cauliflower Milanese


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  • 5 cups cauliflower florets
  • 1/2 cup reduced sodium chicken broth, defatted
  • 3/4 tsp grated lemon zest
  • 1/2 tsp salt
  • 1/2 tsp dried marjoram
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup plain dried bread crumbs
  • 2 TB grated Parmesan cheese
  • 1 tsp olive oil
  • 2 tsp fresh lemon juice


Servings 4
Preparation time 15mins
Cooking time 55mins


Step 1

Preheat the oven to 400. In a large pot of boiling water, cook the cauliflower for 4 minutes to blanch. Drain well.

Meanwhile, in a small bowl, combine the broth, lemon zest, salt, marjoram, and pepper. Set aside. In another small bowl, combine the bread crumbs and Parmesan. Set aside.

Spread the oil in a 13x9 inch baking dish and heat in the oven until hot, about 4 minutes. Add the cauliflower to the baking dish and bake, stirring occasionally, for 7 minutes or until the cauliflower is golden. Pour the reserved broth mixture over the cauliflower and bake for 7 minutes, or until the cauliflower is tender. Sprinkle the bread crumb mixture over the cauliflower, drizzle with lemon juice, and bake for 5 minutes, or until the topping is lightly crisped.

1/4 of recipe: 3 g fat, 82 calories, .7 sat fat, 12 g carb, 5 g protein, 2 mg chol, 478 mg sodium


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