Bon Appétit, Y’all: A Recipe by Virginia Willis

Renowned Southern Chef Virginia Willis shared a sneak peek of one of her delicious veggie recipes from her best-selling culinary classic, Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking.

We’re inviting you to join Willis at the Atlanta History Center on October 15 to launch the revised and updated edition of Bon Appétit, Y’all. The launch party will include a book signing and special tasting.

The revision features new photos, variations and commentary on the original recipes, plus options using healthier ingredients. 

This recipe is an absolute revelation! It’s so simple and easy to make that this cheesy goodness is guaranteed to become a favorite. Eggplant and chicken parmesan recipes are both breaded and fried before layering them with sauce and cheese. This recipe skips the frying, reduces the breading, shortening the prep and cooking time—all while making a lighter dish.

 Cauliflower and broccoli are high in fiber, which is important for a healthy gut and digestive health. Both are members of the Brassica family, an amazingly diverse group of vegetables that’s well known for containing cancer-fighting antioxidant nutrients that help boost the immune system.

• ½ head cauliflower, outer leaves removed
• ½ head broccoli
• 2 tablespoons extra-virgin
  olive oil, divided
• ½ teaspoon freshly ground black pepper, or to taste, divided
• ⅓ cup panko breadcrumbs
• ¼ cup freshly shredded
  Parmigiano-Reggiano
• ¾ cup marinara sauce
• 8 ounces fresh mozzarella, sliced

Preheat the oven to 450°F. Line a baking sheet with a nonstick silicone baking mat, parchment paper, or aluminum foil.

Slice the cauliflower and broccoli into ½-inch-thick steaks. The core will allow the center slices to remain intact, but the sides will crumble into florets. Simply gather them and assemble into a portion about the size of your hand or the sliced “steaks.”

Place cauliflower and broccoli pieces and gathered florets on the prepared baking sheet. Brush lightly with about half the olive oil. Season generously with freshly ground black pepper.

Transfer to the oven and bake for 15 minutes. Meanwhile, combine the panko, Parmesan cheese, and remaining olive oil. Season with pepper. Set aside.

Remove the vegetables from the oven and flip the steaks and florets. Top each with 2 tablespoons marinara sauce. Divide the mozzarella cheese into six portions and place atop the marinara. Divide the panko-Parmesan mixture evenly atop the mozzarella. Return to the oven and bake until the vegetables are tender, the cheese is melted, and the breadcrumbs are browned, about 10 minutes.

A classically trained French chef with a long family history of Southern chefs, Willis uses good ingredients, concentrates on sound French technique, and lets the food shine in a style she calls “refined Southern cuisine.” Approachable recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; main dishes with fowl, fish, and other meats; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves.