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Posted by: Maribel,
on 3/26/2010,
in category "Recipes"
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Abstract: Featured in the Wine and Tapas Class this recipe is great for a fast appetizer or even a delicious vegetarian dinner entree...
Cauliflower Araganati
Recipe by Chef Nunzio Patruno
Serves 12
Ingredients:
2 heads of cauliflower, cut into florets and steamed "al dente"
2 ounces of extra virgin olive oil
1/4 cup of breadcrumbs
1/4 cup of parmigiano cheese
1 tablespoon of chopped parsley
1 teaspoon of chopped garlic
1 pinch of oregano
Salt & pepper
1/4 pound of shredded mozzarella cheese
Instructions:
Pre-heat oven at 375 degrees
In a mixing bowl add the cauliflower and the rest of the ingredients except the mozzarella. Toss together and season. Place all the florets on a sheet pan and sprinkle the cauliflower with the rest of the bradcrumbs and cheeses. Top with shredded mozzarella and bake in the oven for ten minutes at 375 degrees. Serve.
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