{"id":90,"date":"2016-09-08T17:51:26","date_gmt":"2016-09-08T21:51:26","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=90"},"modified":"2016-09-09T22:19:16","modified_gmt":"2016-09-10T02:19:16","slug":"cauliflower-parmesan","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2016\/09\/08\/cauliflower-parmesan\/","title":{"rendered":"Cauliflower Parmesan"},"content":{"rendered":"<p>This is one of my favorite dishes ever! I could eat these leftovers for weeks.<\/p>\n<p>Frying is a pain though, we&#8217;re going to try and bake them next time with these directions:<\/p>\n<p>Arrange the \u00a0crumbed florets in a single layer on a tinfoil lined baking sheet, then drizzle or spray them with olive oil. Bake in preheated oven for 5-10 minutes until they start to brown up.<\/p>\n<p>&nbsp;<\/p>\n<h3><b>Ingredients<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bd cup all-purpose flour<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">4 large eggs, lightly beaten<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3 cups panko or plain unseasoned bread crumbs<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> Kosher salt, as needed<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> Black pepper, as needed<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 medium head cauliflower, trimmed and cut into 2-inch florets<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> Olive oil, for frying<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 jar tomato-based pasta sauce<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 cup finely grated Parmesan, preferably Parmigiano-Reggiano<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bd pound fresh mozzarella, torn into bite-size pieces<\/span><\/li>\n<\/ul>\n<h3><b>Directions<\/b><\/h3>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Fill a large skillet with 1\/2-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.<\/span><\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-92\" src=\"http:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/IMG_9996-300x225.jpg\" alt=\"img_9996\" width=\"494\" height=\"321\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Credit: <a href=\"http:\/\/cooking.nytimes.com\/recipes\/1017170-cauliflower-parmesan\">NY Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is one of my favorite dishes ever! I could eat these leftovers for weeks. Frying is a pain though, we&#8217;re going to try and bake them next time with these directions: Arrange the \u00a0crumbed florets in a single layer on a tinfoil lined baking sheet, then drizzle or spray them with olive oil. Bake [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":91,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,8],"tags":[],"class_list":["post-90","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comfort","category-pasta"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/90"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=90"}],"version-history":[{"count":2,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/90\/revisions"}],"predecessor-version":[{"id":115,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/90\/revisions\/115"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/91"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}