Cavolfiore alla Parmigiana (Cauliflower Parmigiana)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 5 min

Total 1 hr 15 min

Ingredients

1 large head cauliflower, cut into medium florets
3 cups (700 ml) tomato passata or crushed tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
7 oz / 200 g mozzarella, sliced or torn
1 cup (100–120 g) grated Parmigiano-Reggiano
Fresh basil leaves, to taste
Salt and black pepper, to taste
2–3 tbsp (30–45 ml) olive oil (optional, for breading)
1 egg (optional, for breading)
Breadcrumbs (optional, for breading)

Instructions

1. Preheat oven to 200°C (400°F). If breading, dip florets in beaten egg and breadcrumbs and lightly pan-fry until golden; otherwise toss florets with olive oil, salt and pepper and roast 20–25 minutes until just tender.
2. Meanwhile, heat 2 tbsp olive oil in a skillet, sauté onion until translucent, add garlic and cook 30 seconds, then pour in tomato passata; simmer 10–15 minutes, season with salt, pepper and torn basil.
3. In a baking dish spread a thin layer of tomato sauce. Arrange a layer of cauliflower florets, spoon more sauce, scatter mozzarella and a generous sprinkle of Parmesan.
4. Repeat layers finishing with sauce and a thick layer of Parmesan.
5. Bake 20–25 minutes until cheese is bubbling and golden; if needed, broil 1–2 minutes to brown the top.
6. Let rest 5 minutes, garnish with fresh basil and serve warm.