12 baked cauliflower italian Recipes

cauliflower florets, all-purpose flour, extra large eggs, baking powder, dry italian-style salad dressing mix, olive oil for frying , or as needed

olive oil, garlic cloves, minced, yellow onion, chopped, italian plum tomatoes, bay leaf, dried greek oregano, cinnamon sticks, salt, fresh ground black pepper, head cauliflower, fresh lemon juice, feta cheese

olive oil, chopped onion, garlic cloves, minced, lean ground sirloin, kosher salt, crushed red pepper, black pepper, lower-sodium marinara sauce (such as mccutcheon s), pitted kalamata olives, coarsely chopped, cauliflower, cut into florets, french bread baguette , torn into 1-inch pieces, grated fresh pecorino romano cheese

cauliflower florets (from 2 medium heads ), garlic cloves, finely chopped, chopped fresh italian parsley, chopped fresh dill, fine dry unseasoned breadcrumbs, baking powder, salt, ground aleppo pepper or cayenne pepper, freshly ground black pepper, eggs, olive oil (not extra-virgin) for frying

chicken stock, generous pinch saffron threads, kosher salt, head cauliflower, cored, evoo, bulk italian sweet sausage, garlic, finely chopped, yellow onion, finely chopped, dry white wine, bay leaf, cinnamon stick (2 to 3 inches long), whole san marzano tomatoes (look for the dop label), freshly ground pepper, penne rigate, heavy cream, mild provolone , caciocavallo or young asiago cheese, shredded, grated parmigiano-reggiano, grated pecorino, chopped fresh flat-leaf parsley , for serving

head cauliflower, broken into florets , parboiled, eggs, beaten, italian style breadcrumbs, mild italian sausage, browned (you can use beef or turkey too just add a dash more seasonings), marinara sauce (i use rao s), mozzarella cheese (4 slices), parmesan cheese, grated, black pepper (3 twists), olive oil

head cauliflower (cut in bite size pieces, i remove the thick stems ), parsnips (peeled and chopped ), onion, fine chopped, garlic, minced, butter, heavy cream (light cream or even milk will work, just not as creamy), salt, pepper, italian seasoned breadcrumbs, parmesan cheese, butter

freshly baked good quality italian roll (substitute 2 slices stone ground whole wheat or uneseeded rye bread, preferably artisan made), prosciutto ham, thinly sliced, but in whole pieces, not shredded , the amount depending on the size of the roll, herbed sun-dried tomatoes , in olive oil (you may substitute an equivalent amount of julienned, if desired), aged provolone cheese, thinly sliced, herbed olive oil , from the sun-dried tomatoes, if desired (substitute a vintage extra-virgin olive, dried sweet basil and dried greek oregano), parsley, rolled anchovy fillet, with caper on a small piece of boston lettuce, caponata or pickled cauliflower or asparagus, tip on a small leaf of leaf lettue

russet (baking) potatoes, peeled and cut into 1-inch pieces, salt, whole milk, divided, unsalted butter, divided, coarsely grated italian fontina or gruyere (about 1 cup packed), freshly ground black pepper, head cauliflower, cut into 1 1/2-inch pieces, including stems and core, garlic cloves, peeled and smashed, grated parmigiano-reggiano, divided

chopped fresh broccoli, chopped cauliflower, chopped fresh carrot, chopped red onion, chopped celery, garlic cloves, minced, olive oil, divided, water-packed artichoke hearts, rinsed, drained and chopped, spreadable garlic and herb cream cheese, vegetable recipe mix (knorr), garlic powder, white pepper, cayenne pepper, vegetable broth, half-and-half cream, shredded italian cheese blend, minced fresh basil, fresh spinach, finely chopped, assorted crackers or baked pita chips