When I first saw Melissa Clark’s recipe I had to try it. Rummaging through my fridge I found substitutes for her high-end ingredients which still resulted in a delicious, hearty meal. This is perfect for a Sunday night dinner, since it takes some time and you will have leftovers.
This recipe feeds 6-8, so half the ingredients if you’d like.
- 1 cup flour
- 6 eggs
- 2 cups of Panko or bread crumbs
- 2 heads of cauliflower
- 1.5 jars of your favorite tomato-based pasta sauce
- 3 cups shredded mozzarella
- 1 cup parmesan cheese (we opted for a mix of kraft and shredded part from the market)
- 1/2 cup coarsly chopped parsley
- 1 cup olive oil
- Salt and Pepper
Preheat your oven to 400 degrees.
Begin by cutting your heads of cauliflower. It is okay for sizes to varry. This video explains how to easily cut cauliflower: tinyurl.com/kpg8lsx
In a pan, add about 1/4 to 1/2 inch of olive oil on high heat. While this is heating, set up three bowls:
- Flour, salt and pepper
- Eggs, salt and pepper
- Panko, half of the parsley, salt and pepper. (For an added over-8-ingrdient touch, throw in a dash of garlic powder)
With tongs, put cauliflower in the oil to brown, about 30-60 seconds on each side. Do this in rounds to keep the oil hot. If the oil gets low, add more and allow it heat up. Lay fried cauliflower on a paper towel to absorb excess oil.
Next, the cheese and sauce. My roommate (hey Rach!) and I decided to mix the cheese sauces together. We used one full jar of Vodka Sauce and half a jar of tomato-basil.
In a Pyrex, spoon a thin layer of sauce on the bottom and sprinkle with parmesan. Lie half of the cauliflower on this, top with half of the sauce, 1/3 of the parmesan and 1/3 of the mozzarella.
Next, layer the rest of the cauliflower, rest of the sauce, and rest of both cheeses. Place in the oven for 30 minutes until the cheese is perfectly melty.
Once it’s done, top with the remaining parsley and serve hot. You should have enough left over over to last the week.