Cauliflower Parmesan

1. Preheat the Oven

Preheat your oven to 400 degrees. This way, it'll be ready by the time you need to bake the casserole.

2. Set Up Dredging Station

Set up a dredging station by placing the flour, eggs, and panko into three separate wide, shallow bowls. Season each with a pinch of kosher salt and black pepper to ensure the cauliflower is well-seasoned throughout.

3. Dredge Cauliflower

Take the cauliflower florets and dip them first into the flour, then the beaten eggs, and finally coat them evenly with the panko. Ensure each piece is fully covered with no bare spots left; this will make them perfectly crispy when fried.

4. Fry Cauliflower

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Fry the cauliflower in batches, making sure not to overcrowd the skillet. Cook them until they are beautifully golden brown, then transfer them to a paper towel-lined plate to drain excess oil.

5. Assemble Casserole

In a 9-by-13-inch baking pan, start with a thin layer of Simple Tomato Sauce. Sprinkle a bit of Parmesan over the sauce, then scatter a layer of the fried cauliflower pieces. Follow this with some torn mozzarella and another layer of sauce. Repeat these layers until all ingredients are used, finishing with a final layer of sauce and a generous sprinkle of Parmesan.

6. Bake Casserole

Transfer the baking pan to the preheated oven and bake for about 40 minutes, or until the cheese is golden and the casserole is bubbling.

7. Cool and Serve

Once done, let the casserole cool for a few minutes before serving. This brief cooling period allows the flavors to settle and makes it easier to serve.