Chiarello's Cauliflower Alla Parmigiana

Courtesy of Progresso

• Ready In: 45 mins
• Serves: 8
• Yields: 8 3/4-cup servings

Ingredients

• 1  cauliflower, separated into large florets (about 1 1/2 lbs)
•  salt
•  freshly ground black pepper
• 3  tablespoons unsalted butter
• 1⁄3 cup  freshly grated parmesan cheese
• 1⁄2 cup  Progresso® lemon pepper panko crispy bread crumbs

Directions

1. Heat oven to 425°F Butter a 10x8-inch oval baking dish or a dish of equivalent size.
2. 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.
3. 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.
4. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
5. Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.