Cauliflower Parmesan

Delicious! Whole family loved it. Instead of frying the cauliflower I placed dredged cauliflower on sprayed rack on cookie sheet, sprayed cauliflower with olive oil cooking spray and baked at 425 for 24 minutes, flipping the pieces halfway through to get a nice toasted color.

Took advice from several other reviewers below--roasted the cauliflour for 30 minutes at 425 instead of frying--toasted some panko with olive oil on the stovetop to add between layers for extra texture, and to top casserole, along with parm. Also threw in another clove or two of garlic to the sauce, because I like things garlicky. Absolutely delicious!!! (I also washed dishes in stages, so my kitchen is still in pretty good shape.

I have made this both ways: with fried cauliflower as in the recipe, and with roasted, as in the suggestions. The results are two different dishes, so which to make depends on what you are looking for. With the roasted cauliflower, the flavor and texture of the finished dish was very "saucy." With the fried, it was a more satisfying main course and the cauliflower flavor came through. Both are delicious, but my favorite was the fried. Panko is key!

I roasted the cauliflower until golden, toasted some panko on the stove with a little bit of olive oil and when putting the dish together, I layered panko on top of the cauliflower prior to baking. Also added sautéed leeks, onions, and several cloves of garlic. Used almost 2 jars of Rao's sauce. Prior to serving, I threw on some additional panko for some extra crunch. Wonderful dish!

The calories are very exaggerated because of the vague "oil for frying". Much better to avoid the oil, the breading hassle and the "soggy glop" trap (especially re-heated) by roasting the cauliflower instead. Many good recipes to use as a guide from NYT Cooking like Amanda Hesser's: http://cooking.nytimes.com/recipes/7588-roasted-cauliflower
For a Parmesan I would slice the cauliflower thicker, roast at 400 for more crisping and turn every 12-15 min. for even browning.

Made this dish once before and fried the cauliflower. Just used our Philips Airfryer to cook the cauliflower and it worked wonderfully. No oil mess and odor. Cauliflower nice and crisp. Air frying made this dish even better. Just a consumer, no tie in with Philips, one happy cook.

Yo everyone be like I roasted this instead of fried but all I say is I fried it correct and it was better.

Instead of frying the cauliflower, I would suggest making it this way instead. The cauliflower will come out crunchy and crispy without the oil. http://www.thehungryhedgehog.com/baked-garlic-parmesan-cauliflower-bites/

Like another reader, I sliced the cauliflower into slices (4 per head) and brushed lightly with olive oil (no breaking) at 425 for about 30 min total (flipped once). I also substituted low-fat mozarella to make it a little less of a calorie bomb and it was terrific. Definitely a repeat. I also roasted the cauliflower ahead of time and my teenaged son did the rest so it was ready when I walked in the door. Terrific!

Use Hazan's tomato sauce. Forget coating. Roast cauliflower with olive oil instead of deep frying. A good use for fresh Mozz. (Avoid carbs not calories).

As a vegetarian family, my husband said that the breaded cauliflower was so rich and tender that he thought he was eating meat (that is a compliment from the one non-vegetarian in the family). He gave the meal five stars.

Normally, I would not use the word "decadent" in conjunction with cauliflower. This recipe, however, puts cauliflower smack dab in the middle of the decadent crowd. It was beautiful and smelled amazing. We had some fresh mozzarella that we had smoked and we used that in place of the regular mozz. The leftovers made the most amazing sandwiches. If you love parmesan-style anything, this recipe is a must. If you think you don't like cauliflower, make this and it will change your mind.

I roasted the cauliflower also (tossed florets in olive oil with salt and pepper and roasted at 400F for 30 minutes), then followed the recipe as written, albeit with less sauce (for which I used the Simple sauce). I don't know how the lack of frying affects the flavour of the dish, but we decided that this version is a keeper.

I needed to clean out my fridge for a holiday outing so I added sautéed leeks, green onions, onion, mushrooms, fennel, green bell pepper, and spinach. Made for lovely additions to this delightful dish.

This is terrific; i roasted the cauliflower which kept it nice and chunky plus gave it that extra roasty flavor.