We're feeling a little Italian todayA New Parmesan Recipe From Melissa ClarkI've always been a fan of the NY Times' food critic Mark Bittman and his easy and basic approach to cooking. But now, I've discovered Melissa Clark - also of the NY Times. She publishes fantastic recipes (like the one below). She's written or collaborated on over 30 cookbooks. So now, I'm a fan of both Mark and Melissa even though they're quite different. Below is Melissa Clark's recipe for Parmesan Cauliflower. It sounded like an unlikely combination to me at first, but then I thought about the properties of cauliflower that I liked, such as its firmness and body, as well as the crunchiness. It seemed like a perfect fit with the gooey cheese and the tangy, tomato flavor of the Parm sauce. Of course, the dish is also perfect for a vegetarian main course. P.S. Check out the wine recommendation at the bottom.Parmesan CauliflowerThink of cauliflower Parmesan as the winter analogue to eggplant Parmesan. This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating. But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned. If you’re not a cauliflower fan, this recipe also works with broccoli.INGREDIENTS ½ cup all-purpose flour 4 large eggs, lightly beaten 3 cups panko or plain unseasoned bread crumbs Kosher salt, as
