Cauliflower Parmesan - NY Times

By wendywag

Ingredients

• 2 cups panko or plain unseasoned bread crumbs, toasted
• Kosher salt, as needed
• Black pepper, as needed
• 1 medium head cauliflower, trimmed and cut into 2-inch florets
• 4 cups tomato sauce (bottled is fine)
• 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
• 1/2 pound fresh mozzarella, torn into bite-size pieces
• 1/2 pound Italian sausage, removed from casing, crumbled and browned well.

Preparation

Step 1

1. Heat the oven to 425 degrees. Roast cauliflower, lightly coated with olive oil, for 25-30 min. until golden. with panko. Repeat with remaining cauliflower.

2. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture and sausage, if using,over the Parmesan, 1/3 of toasted panko and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, panko and and repeat layering, ending with a final layer of sauce and Parmesan and panko.
3.Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.