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Cauliflower alla Parmigiana
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Prep Time:
15 minutes
Total Time:
45 minutes
Parboiled cauliflower coated in butter, Parmesan cheese, and lemon pepper panko crumbs, then baked to crispy perfection.
Ingredients:
  • 1 (1.5 pound) head cauliflower, separated into large florets
  • Salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 0.33333334326744 cup freshly grated Parmesan cheese
  • 0.5 cup Progresso® lemon pepper Panko crispy bread crumbs
Instructions:
  • Preheat your oven to 425 degrees F. Grease a 10x8-inch oval baking dish or a dish of similar size with butter.
  • Bring a pot of well-salted water to a vigorous boil. Cook the cauliflower until slightly tender yet still crunchy, about 3 minutes. Drain thoroughly and slice lengthwise into 1/4 inch thick pieces.
  • Layer the slices neatly in the baking dish, ensuring they overlap. Season generously with salt, black pepper, and thinly sliced butter. Top with cheese and bread crumbs for extra flavor and texture.
  • Bake without covering until the top is a golden brown, approximately 30 minutes. Serve piping hot.

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