She Strengthens

The Ultimate Cheesy Casserole: A Game-Changing Recipe

When it comes to vegetables, there’s one treatment that reigns supreme: the Parmesan treatment. Imagine tender bites of cauliflower smothered in rich red sauce, melted mozzarella, and a generous sprinkling of Parmesan cheese. It’s a culinary dream come true.

A Recipe Born from Inspiration

At The New York Times Food Festival, renowned food writer Melissa Clark showcased her famous Cauliflower Parmesan recipe, leaving the audience in awe. When asked about adapting the recipe for special diets, Clark assured that it could be easily modified using gluten-free panko breadcrumbs. This sparked a curiosity to experiment with different versions of the recipe.

A Side-by-Side Comparison

To put Clark’s recipe to the test, three versions were created: the original, a gluten-free variation, and a grain-free alternative. The results were astonishing – each version was equally easy to prepare and yielded a beautiful golden-brown crust.

The Winning Combination

While the original recipe remains the gold standard, the grain-free version came in a close second. The addition of almond meal and Quinoa Crispies added a delightful nutty flavor and satisfying crunch. The gluten-free version, however, fell short due to the distinct texture and scent of the chickpea crumbs.

A Newfound Appreciation for Texture

This experiment has opened up a world of possibilities for adding texture and flavor to healthy foods. Imagine broccoli, chicken, and tofu elevated to new heights with the magic of almond meal and Quinoa Crispies.

Melissa Clark’s Cauliflower Parmesan Recipe

Prep Time: 1 hour 15 minutes
Servings: 4 as a main, 6 as a side

Ingredients:

• 1/2 cup all-purpose flour
• 4 large eggs, lightly beaten
• 3 cups panko or plain unseasoned breadcrumbs
• Kosher salt and black pepper, as needed
• 1 medium head cauliflower, trimmed and cut into 2-inch florets
• 1/2 cup olive oil, for frying (more as needed)
• 5 cups tomato sauce
• 1 cup finely grated Parmesan cheese, preferably Parmigiano-Reggiano
• 8 ounces fresh mozzarella cheese, torn into bite-size pieces

Directions:

1. Heat oven to 400°F (about 205°C).
2. Prepare the breading station by placing flour, eggs, and panko in separate bowls. Season with salt and pepper.
3. Dip cauliflower pieces in flour, then eggs, and finally coat with panko. Repeat with remaining cauliflower.
4. Fry cauliflower in batches until golden brown, then transfer to a paper towel-lined plate.
5. Assemble the casserole by layering tomato sauce, Parmesan cheese, cauliflower mixture, and mozzarella pieces.
6. Bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool before serving.

Get Ready to Indulge

With this recipe, the possibilities are endless. Experiment with different vegetables, breadcrumbs, and cheeses to create your own signature dishes. The Parmesan treatment is sure to become a staple in your kitchen.