How to make
Cut the cauliflower into small pieces, wash it well and put it in a bowl.
In a small bowl, mix the finely ground Parmesan cheese, the breadcrumbs, a little salt and the spices. Pour the mixture over the cauliflower, sprinkle with about 6 spoons of olive oil and mix well.
Spread it out in an even layer in a baking pan, spray with water and put it in a 390°F (200°C) oven for about 25 minutes or until the cauliflower aquires a lightly golden brown color and softens.
While it is baking, prepare the fish (cleaned, washed and dried):
Sprinkle them liberally with lemon juice and olive oil and rub the salt inside and out well.
When the cauliflower is prepares as above, take it out of the oven, make room for the fish and put them in the middle. Drizzle with more olive oil and return the baking pan back into the oven.
Bake for about 20-25 minutes depending on the weight of the trout. If the fish are smaller, they may only need 15-20 minutes.
Check its eye - when it turns milky white, the fish is ready.
Serve the wonderful light dish with lemon wedges and sprigs of fresh parsley.
Note:
If you are making larger trout, it is best to remove the cauliflower at the first stage or when it aquires an appetizing color and finish baking the trout separately.
Serve the Trout with Cauliflower alla Parmigiana with a quality Chardonnay white wine.
Enjoy your meal!
