Categories: Italian, October2010, casseroles, cauliflower, sides, vegetables
Ingredients
- 1 cauliflower (about 1 1/2 lbs), separated into large florets
- Salt and 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
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Heat oven to 425°F. Butter a 10×8-inch oval baking dish or a dish of equivalent size.
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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.
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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.
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Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.