Preheat oven to 350 degrees F and oil an 8 x 8 inch baking dish. Combine the panko, Parmesan cheese, sage, salt and pepper in a small bowl. Bring 1/2 inch water to a boil in a large pot, add the cauliflower stem side down, cover and steam over medium heat until crisp tender, about 12 to 15 minutes.
Carefully remove cauliflower to baking dish (again stem side down). Evenly drizzle with olive oil, evenly sprinkle with panko mixture, and gently press well. Bake until panko is lightly browned, and the cauliflower is fork tender, about 30 to 40 minutes. Cut cauliflower pie style into six slices, keeping it whole for presentation sake, and serve.
By Deeli from Richland, WA
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I do this but use an egg wash instead of olive oil. I like to add a little lemon juice to the water, it seems to bring out more flavor of the Cauliflower. Just about any herb will work. See what herb will work with the meal you are making.
I have steamed the head and sliced it into 3/4 -1 inch slices and dipped them in the egg wash and bread crumbs and placed them on cookie pans and baked them, once golden on one side turned them to get brown on the other. I would chop something green (chives, leaves from celery) to top them with. The green brown and creamy white center does well.
I really like cauliflower and parmesan so this sounds great. Now, I am going to show my ignorance: What is panko?
Hi Gloree7 :-) Panko is coarsely ground Japanese bread crumbs (the bread is baked differently than the traditional way) that bake/fry up lighter and far crispier than the bread crumbs we are used to. They're flaky rather than dense. You can find them in the Asian isle of any market. I haven't used traditional bread crumbs since I discovered Panko about two or three years ago.
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