CAULIFLOWER PARMESAN

  Cauliflower Parmesan 

YIELD 6 servings

1 hour 15 minutes

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.

TIME

 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

1⁄2 cup olive oil, for frying (more as needed)

5 cups Simple Tomato Sauce (see recipe (http://cooking.nytimes.com/recip es/1017173-simple-tomato-sauce))

1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

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

PREPARATION

Step 1

Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.

Step 2

Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.

Step 3

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.

Step 4

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.