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  • llubrano

Cauliflower Parmigiana

I decided to try using cauliflower instead of eggplant for this parmigiana and it turned out really delicious and light! Here's how I do it:


1 large cauliflower

2-3 eggs beaten with a little S&P mixed in

3/4 cup breadcrumbs

2 cups basic tomato sauce

1 cup shredded mozzarella cheese

1/2 cup Parmesan cheese, I used shaved but grated is fine

Handful of fresh chopped basil

First slice the cauliflower in 1" slices. Dip them on each side in the beaten egg then dip each side very well to coat them completely. Place on a baking tray, single layer, dont layer them and bake for 20-30 mins at 350F till they are tender. Remove from oven and cover with tomato sauce, fresh basil and mozzarella/Parmesan cheese then place back in the oven till cheeses melt, about 10 mins then I like to place them under the broiler till the tops are slightly golden and bubbly. Serve piping hot with some good crusty Italian bread and a green salad.

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