What We’re Eating: Cauliflower Parmigiana

What We're Eating

January 10, 2012 at 8:13 am
by Michael Tyrrell

Now that the holiday season is behind me, it’s time to say adios to Buffalo Chicken Dip, cheesy potato casseroles and lasagna. To get back on track, eating-wise, I pull out my healthy go-to recipes. First up, this yummy and very easy cauliflower dish that we just love at Family Circle. For my purposes, I doubled the cauliflower and baked in a 13 X 9 X 2-inch baking dish. Also, since it was my main course I doubled the serving size. You may need to add 10 to 15 minutes to the baking time.

This also works well with broccoflower or the other varieties of cauliflower (yellow and purple). Just add a bit more baking time. Any good quality jarred red sauce works but I prefer to spend the extra $ and use Rao’s  marinara sauce.

I usually just serve with a salad but a small amount of whole wheat spaghetti is a nice compliment. This is so simple yet so satisfying.

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