Cauliflower Parmesan

The New York Times

½ cup all-purpose flour

4 large eggs, lightly beaten

3 cups panko or plain unseasoned bread crumbs

Kosher salt, as needed

Black pepper, as needed

1 medium head cauliflower, trimmed and cut into 2-inch florets

Olive oil, for frying

5 cups tomato sauce

1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

½ pound fresh mozzarella, torn into bite-size pieces

Heat the oven to 400 degrees. Place flour, eggs and panko into 3 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.

This is a pretty time-consuming process. If you have other people available to cook with you, maybe recruit some help. If not, be sure you aren't cooking in a time crunch.

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.

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. 

Already looking delicious and it's not even halfway done!

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.

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. 

So much cheesy cauliflowery goodness.

Let cool a few minutes before serving.

It doesn't take much of this stuff to fill you up!

My Rating: 5/5 "This is labor-intenstive and time-consuming, just so we're up-front about that. But it's SO worth it. You get the same fried comfort-food elements you get from any Parmesan, but the lightness of the cauliflower lets it set easier in your stomach. There's just enough tang in the tomato sauce to compliment the creaminess of the cheese. It's so memorable, overall, and so, so satisfying when you're hungry."