As the daughter of a greengrocer, I have to admit, I pretty much love all vegetables. I grew up eating all sorts of fresh fruits and veggies, many of which were organic, before it was even cool to eat organic! And I don't really discriminate, I can't think of any that I don't enjoy. Sure, some I find tastier than others and favored, but I wouldn't turn any away.

Then, there's cauliflower. 

I can't say I dislike cauliflower, but let's just say, it needs help! I mean, let's be honest, it has little flavor and usually needs some addition to flavoring it up. I do eat it with pasta and sauce, and you can get that recipe here. But even better than that, is this oven-roasted, cutlet-style cauliflower! 

Treat cauliflower as you would some delicious baked cutlets, and now we're talking! In this recipe, I roast it in the oven, but you could follow the recipe below and fry it up instead. Baked is also a lot healthier and less messy. 

Below are the step-by-step instructions for oven-roasted cutlet-style cauliflower. This is a great appetizer or side dish next to some chicken or steak. 

Place the blanched cauliflower in a bowl to cool off, so you can handle it with ease. 

Prep two bowls, one with the breadcrumbs and grated cheese, and one with the eggs, which have been beaten. As you can see, I love a lot of cheese in this, I find that that is what gives this dish the most flavor, so don't be skimpy. And I love bakery breadcrumbs whenever possible, they have more flavor than the ones you find in the cardboard box.  Chances are, those have been sitting in that cardboard for a while, and to me, it's almost like I can taste the cardboard. 

Dip the blanched cauliflower florets in the beaten eggs. 

Coat the florets in the bread and cheese mixture. Give it a heavy coat, the mixture is delicious. 

Place on a baking sheet that has been sprayed heavily with non-stick cooking spray. 

Plate and serve! How delicious do these look? Serve simply with some lemon wedges. 

Ingredients 
Nonstick cooking spray
1 cauliflower, trimmed so only the florets remain
1 teaspoon salt
3/4 cup freshly grated Parmesan or Grana Padano cheese
1 cup bread crumbs 
2 large eggs

Instructions 
1. Preheat the oven to 375°F. Spray a baking sheet with cooking spray.
2. In a medium saucepan, add the cauliflower and salt and enough water to cover them. Bring to a full boil and blanch the florets for 4 to 5 minutes.
3. While the cauliflower is boiling, mix the bread crumbs and cheese in a medium bowl. Set aside.
4. Beat the 2 eggs in a separate bowl and set aside. 
4. Drain the cauliflower and quickly rinse under cold water.
5. Dredge one floret at a time in the beaten egg, then coat in the bread crumb and cheese mixture. Place on the prepared baking sheet.
6. Bake the florets for 20 minutes, turning midway for even cooking.
​7. Serve hot with lemon wedges, if desired. 

Wine Pairing: Roasted cauliflower pairs wonderfully with Italian chardonnay wines. 

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There are items in my fridge and freezer that are always there. And when I run out, chances are I have the same items in my fridge in the basement! Yes, just about every Italian has an extra fridge and stove in their basement, and I am by no means an exception! Here is a list of items I suggest you add to your fridge and freezer to bring a bit of Italy home during mealtime. 

Be it a chunk of Parmesan (from cow’s milk) or the saltier, sharper Pecorino Romano (from sheep’s milk), or ideally both, grated cheese is used in countless Italian dishes. If buying an entire piece is not an option, ask the clerk at the deli counter to grate some for you. Avoid highly processed, pre-grated cheese at all costs. They are filled with fillers, including wood chips!     

​Herbs such as parsley, basil, rosemary, and oregano add a lot of wonderful flavor to your dishes, but if you must select just one to keep on hand, make it Italian flat-leaf parsley. It will add freshness and a hint of color to any dish. You will need parsley for sauces, soups, pasta dishes and many meat-based dishes. 

While it’s perfectly fine to keep bread crumbs in the cupboard instead of the refrigerator, I, along with many Italians, refrigerate them in order to extend their life. Choose high-quality bakery bread crumbs whenever possible, they are far superior in flavor to other options. Also, select unflavored crumbs (no added parsley or seasonings) so you can adjust flavor accordingly. 

​Fresh vegetables are essential in an Italian kitchen. Broccoli, broccoli rabe, cabbages, green beans, celery, carrots, and Swiss chard are only a few of the vegetables found in the Italian and Italian-American refrigerator. These perish quickly, so be sure to schedule your meals accordingly so as to avoid waste. 

Salty and packed with flavor, these two staples are an essential ingredient in many southern Italian dishes. They are great in a puttanesca sauce or as toppings on pizza. Watch the added salt when adding these to your dishes as they already offer a lot of sodium. 

​While southern Italians such as myself tend to prefer olive oil as their fat of choice, northerners use butter to flavor many dishes such as risottos or to sauté meats or vegetables. Keep the unsalted version on hand for baking and the salted version for savory dishes. 

​When it comes to frozen vegetables, Italians definitely have a preference for peas. Economical, practical, and savored by the young and not-so young, peas are added to dishes such as soups and stews, risottos, and the famous risi e bisi. They last for several months in the freezer, so why not stock up and store a few bags in your freezer?  

​Be they cutlets, tenders, or bone-in chicken, keep some poultry portions in the freezer to prepare quick dishes such as chicken saltimbocca, chicken Marsala or chicken with lemon and capers. Boneless cuts are ideal for weeknight meals as they are quick and easy. Bone-in, while equally tasty, require a longer cooking time. The pic below is directly from my cookbook, The 5 Ingredient Italian Cookbook: 101 Regional Classics Made Simple. Be sure to pick up your copy on Amazon today! 

​It’s perfectly acceptable to freeze some fresh herbs when in season and abundant. Although parsley can be found year-round, fresh basil is seasonal and can get expensive if needed out of season. Buy some during the summer, rinse it, dry it on paper towels, and freeze for winter soups and stews. 

You never know when the urge for homemade pizza kicks in. While easy to prepare, allowing the dough to rise is time-consuming and not always an option. So why not be like the rest of the Italians in Italy and make some when you have a few hours and freeze some for future use? It’s very common for Italians to reserve some frozen dough “in case of emergency,” or when the mood strikes and you don’t have time to let it rise. 

​Homemade tomato sauce freezes very well, and in this recipe, you will learn to prepare a super easy version. Freeze some in small containers and have it ready whenever needed. Use it as a simple dressing for pasta, add it to soups or to top a pizza—homemade sauce makes everything special. 

Fresh pesto is delicious, healthy and quick, but being that the main ingredient is basil, it's also very seasonal. And you don't always have an abundance of fresh basil, so make some when it's available and freeze it in an ice cube tray. When frozen, pop them out and freeze all the cubes in a freezer bag. One cube is enough to make about 1 serving of pasta. Same with chicken stock. Homemade stock is great but time consuming. Follow the steps above and use the cubes for added flavor. 

So, do you have these in your fridge and freezer? If so, you're in for some great meals! If not, time to stock up! 

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Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! 

CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! 
VENETO: MAY 11 - 18, 2020. Click here for all trip info and to sign up! 
EMILIA ROMAGNA: MAY 20 - 27, 2020. Click here for all info and to sign up!
CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!  ​