Parmesan Cauliflower: the recipe for a healthy and tasty baked side dish

Parmesan cauliflower is a simple, tasty and inexpensive side dish: an easy recipe to prepare with few ingredients, for a truly tasty and appetizing result. The baking in the oven and the seasonings provided give the cauliflower a succulent crust and a pleasant flavor that make it pleasing even for those who generally do not like it. Parmesan cauliflower is a rich side dish when paired with meat or fish main courses, but also a gratifying single vegetarian dish, if paired with a good legume dish.

How to make Parmesan Cauliflower

Remove the cauliflower florets, put them in a bowl and rinse them with fresh running water (1). Then cook them in boiling salted water for 10-15 minutes.

Drain the cauliflower and arrange the florets in a single layer inside a baking dish sprinkled with butter and breadcrumbs (2).

Sprinkle the surface with pepper, nutmeg and chopped parsley. Then continue with a generous layer of grated parmesan cheese and finish with a few flakes of butter (3).

Bake in a preheated static oven at 180° C for about 20 minutes or in any case until a golden crust has formed on the surface (4). Remove from the oven and serve.

Tips

For the success of the dish do not boil the cauliflower too long: alternatively, you can also steam it.

You can change the recipe as you prefer: for example you can sprinkle the cauliflower with béchamel sauce, or you can change the cheese, mixing parmesan cheese and pecorino cheese, for a more pronounced taste. If you love crusts, you can increase the crunchiness of this recipe by sprinkling the cauliflower with breadcrumbs, as well as with parmesan cheese. In addition, you can flavor the cauliflower as you like: adding other aromatic herbs such as chives or rosemary, or adding spices such as curry and turmeric.

If you love this precious food, try the recipe for cauliflower fritters, or for cauliflower patties.

How to store Parmesan Cauliflower

You can preserve the parmesan cauliflower for 1-2 days, tightly closed in an airtight container, but we suggest to eat it immediately to avoid losing its consistency.