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Cauliflower alla Parmigiana

Name: Cauliflower alla Parmigiana
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Italian
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

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Prep 15 min
Total 45 min
Servings 8

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Enjoy this cauliflower alla parmigiana made with Progresso® bread crumbs – a tasty Italian side dish.

By Betty Crocker Kitchens

Updated Sep 5, 2012

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

Make With

Progresso Breadcrumbs

Steps

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.

Nutrition

110 Calories, 7g Total Fat, 4g Protein, 9g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 110

Calories from Fat: 60

Total Fat: 7g; 11%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 280mg; 11%

Potassium: 260mg; 8%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 2g; 9%

Sugars: 2g

Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 35%; 35%

Calcium: 8%; 8%

Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;