VIRTUAL DINNER PARTY #98 ROASTED SKILLET CAULIFLOWER PARMESAN

INGREDIENTS:

3T olive oil

2 T unsalted butter

1 small shallot, minced

2 cloves garlic, minced

2 t dried oregano

2 t dried basil

1 t crushed red pepper flakes (or to taste)

1 medium head cauliflower, broken into 1 ½” florets with the core diced

¼ C parmesan cheese

2 T fresh parsley, minced

2 C panko or unseasoned breadcrumbs

2 C homemade or high quality jarred marinara sauce

6 oz mozzarella, shredded

fresh basil leaves

coarse ground black pepper and salt to taste

METHOD:

Preheat the oven to 475 degrees.

Heat 3T oil in a 10’ ovenproof skillet over medium high heat.  Add butter and tilt the pan to coat evenly. Add the shallots and garlic and cook, stirring frequently for 3-5 minutes or until shallots are softened.  Add oregano, basil, crushed red pepper and cauliflower and stir to coat the florets well with the herbs and oil.  Transfer the skillet to the oven and roast for 10 minutes. Remove from oven and sprinkle panko, parmesan cheese and parsley over the top and carefully toss to coat. Return the skillet to the oven and roast for 15-18 minutes or until the cauliflower is tender and breadcrumbs are nicely browned.

Remove from oven and spoon sauce in dollops over cauliflower. Top with mozzarella and additional parsley. Bake until sauce is bubbling and cheese is melted and golden brown.   

Serves 2-4 with leftovers, but you know where the leftovers gotta go: onto a soft hoagie roll with a bit of pesto and a few additional slices of mozzarella – Delizioso!