Cauliflower Parmgiana

Cauliflower Parmgiana

Enjoy this cauliflower alla parmigiana made with Progresso® bread crumbs – a tasty Italian side dish.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • Heat oven to 425°F. Grease 10x6-inch oval baking dish or dish of equivalent size with shortening.
  • Fill 4-quart Dutch oven or saucepan two-thirds full of water; salt generously. Heat to boiling. Add cauliflower; boil about 3 minutes or until slightly softened but still slightly crisp. Drain well. Cut florets lengthwise so stems are about 1/4 inch thick.
  • Arrange cauliflower, overlapping tightly, in baking dish. Season with salt and pepper; dot with butter. Sprinkle with cheese and bread crumbs.
  • Bake uncovered 30 minutes or until lightly browned on top.


  • 1 medium head cauliflower (about 1 1/2 lb), separated into large florets
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup Progresso™ lemon pepper panko crispy bread crumbs

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