Ingredients
8
8 servings
- •1 (1.5 pound) head cauliflower, separated into large florets
- •Salt and freshly ground black pepper
- •3 tablespoons unsalted butter
- •⅓ cup freshly grated Parmesan cheese
- •½ cup Progresso® lemon pepper Panko crispy bread crumbs
Instructions
- Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
- Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
- Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
- Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
Nutritional Facts
Per 8 servings
- Calories: 130
- Carbohydrate: 12g
- Fat: 8g
- Fiber: 2g
- Protein: 4g
- Sugar: 1g
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