You absolutely don’t need to like cauliflower to adore this little bit of heaven. Cheesy and gooey and saucy and robust. It’s every bit as wonderful as its more popular cousins; eggplant and chicken parmigiana.
CAULIFLOWER PARMIGIANA
1 medium size cauliflower, cut into florets
2-3 tablespoons olive oil
Good sprinkling pepper and salt
Few tablespoons bread crumbs
5 cups thick marinara sauce, (you can make your own, or use your favourite store bought. I found an organic roasted garlic tomato sauce that I love!)
1 cup grated fresh Parmigiano-reggiano
1/2 pound thinly sliced mozzarella (I used Monterey Jack instead. Good!)
Preheat oven to 450 degrees.
On a large baking tray, toss cauliflower with olive oil, pepper and salt. Lay it in a single layer and sprinkle with bread crumbs. Roast until browned but still crisp. About 20-25 minutes. Remove from oven, set aside.
Reduce oven to 400 degrees.
Oil a 9x13” baking pan. Spread a thin layer of marinara over bottom of the pan. Sprinkle 1/3 of the parmesan over the sauce. Top with 1/2 of the cauliflower and then 1/2 the mozz. Now layer with 1/2 of the remaining sauce, followed by another 1/3 of the parm, and continue layering, ending with layer of sauce and parmesan.
Pop in the oven for about 40 minutes, or until gorgeously browned and bubbly!
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