Cooking with Carole

Roasted Cauliflower with Parmesan

Chou-Fleur Rôti au Parmesan

Serves 2

Cauliflower florets red onion garlic cloves recipe for roasted cauliflower with parmesan


1 large head of cauliflower broken into florets

1 small red or yellow onion cut in half and sliced

3 whole garlic cloves, peeled

2 sprigs fresh thyme

3 tbsps. olive oil

1/2 to 3/4 cup grated parmesan cheese

salt and pepper to taste

Bouquet of fresh thyme ingredient for roasted cauliflower with parmesan


•• Pre-heat the oven to 425 degrees. •• Line a sheet pan with parchment paper. •• In a large bowl combine cauliflower florets, onion, garlic and fresh thyme. •• Add 3 tbsps olive oil, a pinch of salt and pepper and massage well, using your hands to evenly blend well. I find this method works better than simply drizzling the olive oil over the florets on a sheet pan. •• Once completely blended, spread the mixture out onto the lined sheet pan and then place in your hot oven. •• After 25 minutes, remove from the oven and add parmesan cheese, tossing well with a spatula to evenly coat. •• Return to the oven for an additional 10 minutes of roasting. •• Once out from the oven, remove the garlic cloves and serve. •• This delightful side dish is the perfect accompaniment alongside a roasted chicken on a lazy Sunday afternoon. ••

Cauliflower florets red onion garlic cloves on parchment paper before roasting

•• Délicieuse ••


Eggplant Parmesan

Parmigiana di Melanzane

Serves 2




2 small eggplants

sea salt

1 1/2 cup flour

2 eggs

1/2 cup whole milk

vegetable oil

olive oil


marinara sauce

1/2 lb fresh mozzarella cheese

1 to 1 1/2 cups grated parmesan cheese 

fresh basil

1 small gratin dish


•• Peel the eggplants and cut into thin rounds or cut lengthwise into very thin slices. •• You will want to salt the eggplant and let it sit for up to 4 hours or overnight. This is a very important step in eliminating the bitterness of the eggplant. •• Lay the thinly sliced eggplant in a single layer in a colander. •• Use a sprinkle of salt in your hands and salt the eggplant lightly. •• Place the next layer of sliced eggplant on top of the previously salted eggplant. •• Salt this layer as well and continue to do this until you have used all of the eggplant. •• Place a piece of plastic wrap over the eggplant then place an object(s) on top of the eggplant to weigh it down. I find that a few cans of tomatoes does the trick! •• Place the colander in a bowl and set aside.  •• After 4 hours or the overnight, you will observe that the eggplant has turned slightly brown and the bowl has a reserve of brown water. ••  Now you can create a sweet dish without any bitterness which is common in the flesh of the eggplant! •• 

•• The Batter ••

•• Mix together 1 1/2 cups of flour, 2 eggs and a 1/2 cup whole milk. •• The consistency of the batter should be semi-thick and similar to pancake batter.  My tip is to add the flour 2 tbsps at a time until you have achieved the proper consistency.  You may also need to add a little more flour or milk at your discretion. ••

•• The Eggplant ••

 •• Wipe the eggplant dry with paper towels. •• Prepare a sheet pan lined with 3 layers of paper towels and keep the roll nearby for further use. •• Heat a generous amount of vegetable oil in a large sauté pan and drizzle some olive oil on top.  •• Once the oil is hot, add the eggplant to the batter, coat it well and then drop into the hot oil.  •• When the eggplant begins to brown, turn it over and sauté the reverse side likewise, then remove and place onto the lined baking sheet.  •• You are now ready to assemble! •• 

•• The Parmesan ••

•• Preheat your oven to 375 degrees. •• In a small lightly buttered gratin dish, create a single layer of eggplant and add one ladle of marinara sauce over the eggplant, just enough to cover. •• Layer with small cubes or slices of fresh mozzarella cheese, grated parmesan and the leaves of fresh basil, to taste. •• Repeat the layering, ending with the eggplant on the top along with a generous sprinkling of grated parmesan cheese. •• Dot the top layer with small pats of butter and place into your preheated oven for 20 minutes. •• Observe thereafter and continue to cook for an additional 10 minutes. •• Remove the dish from the oven and allow the Eggplant Parmesan to rest. •• Serve with any left-over marinara sauce ladled over top or to the side. ••

•• buona mangiata! ••