Best Chiarellos Cauliflower Alla Parmigiana Recipes

CAULIFLOWER ALLA PARMIGIANA

Steps:

• Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
• 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.
• 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.
• Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

CAULIFLOWER ALLA PARMIGIANA

Steps:

• Heat the oven to 425 degrees F. Lightly coat an 8- by 10-inch oval baking dish with butter. Bring a large pot of water and 3 teaspoons salt to a boil. Add the cauliflower and boil until they are slightly softened, about 4 minutes.
• Drain well, cool slightly, and slice stems lengthwise to 1/4-inch thickness. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and black pepper, and dot with butter. Sprinkle the top with the cheese. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

CAULIFLOWER PARMIGIANA BAKE

Steps:

• Set oven to 375 degrees.
• Butter an 11 x 7-inch baking dish.
• Sprinkle about 2-3 tablespoons seasoned bread crumbs on the bottom of the dish.
• Place half of the cauliflower florets on top of the bread crumbs.
• Pour 1-1/2 cups marinara sauce over the florets.
• Sprinkle half of the mozza cheese and remaining bread crumbs over sauce.
• Repeat the layering (ending with the mozza cheese).
• Cover with foil.
• Bake for about 40 minutes.
• Remove foil, and sprinkle with Parmesan cheese.
• Return to oven uncovered and bake another 10-15 minutes or until the florets are soft and the Parmesan cheese is golden brown.
• Let stand for 15 minutes before serving.

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA

Steps:

• Heat oven to 360ºF.
• In a shallow pan, mix together the garlic, crushed red pepper flakes, and 4 tbsp of the olive oil.
• Cook over a high heat for 3 mins, pour in the tomatoes, then simmer for 8 mins, stirring every now and then; stir in the tomato purée.
• Meanwhile, heat a griddle pan until very hot.
• Brush a few of the aubergines with a little oil, then add to the pan.
• Cook over a high heat until well browned and cooked through, about 5-7 minutes.
• Turn them halfway through cooking.
• Lift onto kitchen paper and do the next batch (Once you have added the correct amount of oil - if the pan looks dry, don't add more oil - the aubergines will release their juices and oils.).
• When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce.
• Sprinkle with Parmesan and basil leaves.
• Add seasoning, then repeat this process with the remaining ingredients.
• Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

CAULIFLOWER ALLA PARMIGIANA

Steps:

• Heat oven to 425°F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
• 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.
• 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.
• Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

TOFU PARMIGIANA

Steps:

• In a small bowl, combine bread crumbs, 2 Tbls.
• parmesan cheese, 1 tsp.
• oregano and salt and pepper.
• Slice tofu into 1/4 inch thick slices, and place in a bowl of cold water.
• One at a time, press tofu into crumb mixture, turning to coat all sides.
• Heat oil in a medium skillet over medium heat.
• Cook tofu slices until crisp on one side.
• Drizzle with a bit more olive oil, turn, and brown on the other side.
• Combine tomato sauce, basil, garlic and remaining oregano.
• Place a thin layer of sauce in an 8 inch square baking pan.
• Arrange tofu slices in the pan.
• Spoon remaining sauce over tofu.
• Top with shredded mozzarella and remaining 3 Tbl.
• parmesan.
• Bake at 400 degrees F (205 degrees C) for 20 minutes.