How do you guys feel about cauliflower? Love it? Hate it? Neither? I guess I'm kind of from the neither camp. I eat it when it's on my plate but it is certainly nothing I'd ever conjure up the excitement to blog about. That is until today. I'd saved this recipe from Jbug's Kitchen Antics when she posted it back at the beginning of the month because it was so different from any other cauliflower recipe I'd ever seen, plus I think Jbug's such a fabulous cook that my faith in her recipe selection keeps me going back for more.
I made one minor change to June's recipe in that I oven-roasted the cauliflower florets instead of boiling the head whole just because I'm such a fan of almost all roasted veggies. If you'd rather work with the whole head of cauliflower, click here for June's instructions. Either way you cook the cauliflower, it is the topping that will make your taste buds cry out for more.
Puffy Parmesan Cauliflower
1 medium head of cauliflower, trimmed and cut into medium sized florets
1 TBSP olive oil
salt and pepper and 1/4 tsp garlic powder
1/2 cup light mayonnaise
1/4 cup grated parmesan cheese
2 TBSP chopped parsley plus more for garnish
1 TBSP fresh lemon juice
2 egg whites
Preheat oven to 400 degrees. Line baking sheet with aluminum foil and spray lightly with cooking spray.
Place cauliflower florets into a bowl and drizzle with olive oil. Season with salt, pepper and garlic powder. Place florets in single layer on prepared baking sheet. Roast in oven for 35-40 minutes, stirring half way through so florets brown evenly. Place florets into a baking dish.
Combine the mayo, grated cheese, parsley and lemon juice. Beat egg whites in a small bowl until they are stiff. Fold into mayo mixture. Spread over cauliflower. Sprinkle with coarse salt.
Broil 6 inches from the heat until sauce is puffed and golden brown, and cauliflower is warmed through. Watch carefully and rotate as necessary to keep it evenly browned.