Baked Breaded Cauliflower

Baked Breaded Cauliflower
Baked Breaded Cauliflower
If there's a way to bake a vegetable, trust a Southerner to find it. Who else, pray tell, would steam a head of cauliflower, sauce it, bread it, and bake it? Note: To save time, I nuke the cauliflower, adding no additional liquid. The drops of water clinging to the head after it's washed are quite enough. I simply put the cauliflower in a 2 1/2-quart microwave-safe casserole deep enough to accommodate it, one with a tight-fitting domed lid. I then center the covered casserole in my microwave oven, set the cook-time at 14 minutes, and hit HIGH (full power). My microwave oven is a 650-watter; newer models of higher wattage will do the job faster—perhaps twice as fast. But you will know your particular model's prowess better than I. If you choose to steam the cauliflower instead, allow 8 to 10 minutes in a covered saucepan over moderate heat or until crisp-tender—there should be about 3/4 inch of water in the pan. No steamer rack needed. While the cauliflower cooks, ready the sauce and bread crumb topping. That way no time wasted. Tip: For mellower flavor and smoother sauce, substitute freshly grated Parmigiano Reggiano cheese for the Cheddar our mothers and grandmothers would have used.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 Servings
Cheese Side Bake Vegetarian Dinner Southern Cauliflower Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 2 1/2 tablespoons unsalted butter
  • 1 large cauliflower (about 3 pounds), trimmed of leaves and coarse bottom stem, then cooked until crisp-tender (see note above)
  • 6 large scallions, trimmed and finely chopped (white part only)
  • 2 cups half-and-half, at room temperature
  • 1/2 cup freshly grated parmigiano reggiano (see tip above)
  • 1/3 cup moderately coarse dry bread crumbs mixed with 2 tablespoons freshly grated parmigiano reggiano and 1 tablespoon melted unsalted butter (topping)
  • Carbohydrate 10 g(3%)
  • Cholesterol 53 mg(18%)
  • Fat 18 g(28%)
  • Fiber 1 g(4%)
  • Protein 9 g(18%)
  • Saturated Fat 11 g(57%)
  • Sodium 308 mg(13%)
  • Calories 236

Preparation 1. Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside. 2. Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in flour, salt, pepper, and nutmeg and cook and stir 3 minutes. 3. Whisking constantly, add half-and-half in slow, steady stream and continue whisking 5 to 8 minutes until thickened and no raw floury taste lingers. Add cheese and stir until melted. Carefully pour sauce over cauliflower and sprinkle with Topping. 4. Slide onto middle oven shelf and bake uncovered about 20 minutes until lightly browned. 5. Ease breaded cauliflower onto heated round platter and serve as an accompaniment to roast beef, lamb, or pork. Good, too, with roast chicken or turkey or baked ham. From From a Southern Oven: The Savories, the Sweets by Jean Anderson. Copyright © 2012 by Jean Anderson; photography copyright © 2012 by Jason Wyche. Published by John Wiley & Sons, Inc.

Preparation 1. Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside. 2. Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in flour, salt, pepper, and nutmeg and cook and stir 3 minutes. 3. Whisking constantly, add half-and-half in slow, steady stream and continue whisking 5 to 8 minutes until thickened and no raw floury taste lingers. Add cheese and stir until melted. Carefully pour sauce over cauliflower and sprinkle with Topping. 4. Slide onto middle oven shelf and bake uncovered about 20 minutes until lightly browned. 5. Ease breaded cauliflower onto heated round platter and serve as an accompaniment to roast beef, lamb, or pork. Good, too, with roast chicken or turkey or baked ham. From From a Southern Oven: The Savories, the Sweets by Jean Anderson. Copyright © 2012 by Jean Anderson; photography copyright © 2012 by Jason Wyche. Published by John Wiley & Sons, Inc.

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