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Ingredients

1 (1.5 pound) head cauliflower, separated into large florets Salt and freshly ground black pepper 3 tablespoons unsalted butter ⅓ cup freshly grated Parmesan cheese ½ cup Progresso® lemon pepper Panko crispy bread crumbs

Nutrition Info

129.9 calories carbohydrate: 11.7 g cholesterol: 14.4 mg fat: 7.9 g fiber: 1.8 g protein: 3.7 g saturatedFat: 3.4 g servingSize: - sodium: 280.1 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper, dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

6 cups

Cauliflower florets are parboiled, then baked until golden brown with butter, Parmesan cheese and lemon pepper panko crumbs.