Meet the Goldilocks of parmigiana dishes: Cauliflower parm.
Eggplant parmesan? Too greasy.
Chicken parmesan? Too time consuming.
Cauliflower parmesan? Perfect.
In this cruciferous twist on parmigiana, thick slabs of cauliflower are brushed with olive oil and roasted until tender and then topped with tomato sauce, mozzarella and parmesan cheese.
Paired with a salad and some bread, it makes a nice meatless meal. Make the salad — or whatever you want to go alongside — while the cauliflower roasts, and dinner will be on the table in less than an hour.
I had hoped this would be the recipe to win over my cooked cauliflower hating husband, but it was not to be. He simply does not like the flavor of cooked cauliflower. That's OK, though. That left more for me.
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