Cauliflower Parmesan

Name: Cauliflower Parmesan
Yield: 6
Ingredients: 1/2 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 Simple Tomato Sauce (see recipe); 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano; 1/2 pound fresh mozzarella, torn into bite-size pieces

Cauliflower Parmesan was pinched from <a href="http://cooking.nytimes.com/recipes/1017170-cauliflower-parmesan" target="_blank">cooking.nytimes.com.</a>

"Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan. This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating. But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned. If you’re not a cauliflower fan, this recipe also works with broccoli. Featured in: Parm Dishes To Warm Weary Souls ...."

INGREDIENTS

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1/2 cup all-purpose flour

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4 large eggs, lightly beaten

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3 cups panko or plain unseasoned bread crumbs

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Kosher salt, as needed

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Black pepper, as needed

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

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Olive oil, for frying

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5 cups Simple Tomato Sauce (see recipe)

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1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

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1/2 pound fresh mozzarella, torn into bite-size pieces

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