Brad Finkel, founder and CEO of Hoboken Farms shared a family recipe taken from a favorite community cookbook.
Adapted by KosherEye - Can be prepared gluten-free
1/2-cup gluten free or all-purpose flour
4 large eggs, lightly beaten
3 cups gluten-free or regular Panko bread crumbs
Kosher salt, as needed
Black pepper, as needed
1 head “Jersey” Fresh cauliflower, trimmed and cut into 2-inch florets
Olive oil, for frying
1 jar Hoboken Farms BIG RED Marinara Sauce
1 cup finely grated Parmesan
1/2 pound fresh mozzarella, torn into bite-size pieces
Heat oven to 400 degrees. Place flour, eggs and panic into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panic. Repeat with remaining cauliflower.
Fill a large skillet with 1/2 inch of olive oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
Spoon a thin layer of space over the bottom of an inch-baking pan. Sprinkle one-third of the Parmesan over the space. Scatter half cauliflower mixture over the Parmesan and top with half of the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
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