Cauliflower alla Parmigiana

 

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

• 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.