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Cauliflower alla Parmigiana

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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
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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;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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