Parmesan Crusted Whole Cauliflower – Recipe! Image 1
Live, Vegetables

Parmesan Crusted Whole Cauliflower – Recipe!

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Steaming, roasting and broiling whole vegetables has become very popular over the past few years.  I think people do it because it’s a real show-stopper when placed on a table at parties, small dinners or special gatherings.  I like to do it for a few reasons – it’s easy, it’s delicious, and it does look pretty amazing.

Cauliflower, that white-brain looking vegetable that ends up on most tables today is one of my favorites.  I like it mashed, pureed and now left whole.  Steaming a whole cauliflower requires a little broth and a good pot.  The crusted Parmesan part occurs after it’s already fork-tender, with a quick 5-minutes under the broiler, you’re ready to serve.

I think this would make a great addition to your Thanksgiving or Christmas buffet, letting guests slice-off a wedge at their own leisure to enjoy alongside roast turkey, ham or beef.  Otherwise, it makes a great vegetable main, or side dish during the week because it’s so quick and easy.

Parmesan Crusted Whole Cauliflower – Recipe! Image 2


1 whole cauliflower, leaves removed

1 cup chicken or vegetable broth

3/4 cup grated Parmesan cheese


(Serves 4-6)

Parmesan Crusted Whole Cauliflower – Recipe! Image 3

Parmesan Crusted Whole Cauliflower – Recipe! Image 4

To Prepare:

  1. Preheat oven to broil.  In a large stock pot or Dutch oven, add chicken broth and cauliflower.  Sprinkle cauliflower with 1/2 teaspoon salt.  Place over medium-heat until boiling and place lid on top.  Turn heat to low and cook for 15-18 minutes, or until a sharp knife inserts easily.
  2. Remove lid and drain most of broth, except 3 tablespoons.  Coat cauliflower in Parmesan cheese and place pot under broiler.  Broil for 5-6 minutes, or until deep golden brown.  Serve whole in pot, or place on a platter for slicing into wedges.  Enjoy!



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