Buffalo Parmesan Cauliflower

We love cauliflower, and now especially appreciate it after being given fresh grown samples, sweet, from our friends Joe and Adelle - expert gardeners! I never knew cauliflower could taste so sweet and good. (I actually asked why the heck they would ever consider growing cauliflower - now I know.)

I especially love a gratin, with cheese to schmooze, and bread crumbs to sharpen and crumble. I recently had a Buffalo flavored cauliflower appetizer from a local restaurant which inspired this dish.

1 head cauliflower cut into flowerets, about 4 cups

1/3 cup good real mayonnaise

1/3 cup grated Romano cheese

2 Tbsp Frank’s Buffalo hot sauce (or favorite)

juice of 1/2 lemon - about 2-3 tablespoons

2 cloves garlic, pushed through a press

crushed red pepper flakes

1/2 cup panko crumbs

1 Tbsp olive oil

herbs de Provence or Italian herbs

Preheat oven to 375F. Mix together the mayo, cheese, hot sauce, lemon juice and garlic. Season with salt and pepper to taste.

Toss with the cauliflower to coat well and season with crushed red pepper flakes.

Mix together the panko crumbs and olive oil in a small bowl.

Tip the cauliflower into an oiled casserole. Sprinkle on the panko crumbs. Bake about 20-30 minutes, until the topping is nicely browned and the cauliflower is cooked crisp tender.

Serves 4 as a side.

Cook’s Note: This is one of our favorite preps for a cauliflower casserole. Leftover cauliflower makes for a great pizza topping!

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