Cauliflower Parmesan
Cauliflower Parmesan is a vegetarian twist on Chicken Parmesan, the classic Italian - American dish. It's light, healthy, easy and perfect for that first al fresco dinner on the patio!
Servings: 4 -6
Ingredients
- 1 medium head cauliflower cut into approximately 6 "steaks," each 1/2 to 3/4-inch thick
- 1 cup panko
- 1/4 cup seasoned Italian dry breadcrumbs
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup olive oil or as needed
- Salt and freshly ground black pepper to taste
- Cooking spray
- 1 jar (24-ounce) marinara sauce
- 1 1/2 cups freshly shredded Mozzarella cheese
Instructions
- Preheat oven to 350 degrees. Place a piece of parchment paper on a baking sheet.
- Carefully cut the cauliflower into approximately 6 steaks. (If the steaks fall apart, simply piece them back together after breading.)
- Combine panko, Italian breadcrumbs and Parmesan cheese in a bowl.
- Season olive oil generously with salt and black pepper.
- Brush the cauliflower steaks with olive oil then dredge in the breadcrumb/cheese combination.
- Spray with cooking spray or an olive oil-mister to moisten the breadcrumbs.
- Bake 30-35 minutes until golden. (Check after 20-25 minutes.)
- Transfer to a clean baking sheet or a clean piece of parchment paper on the baking sheet you were using.
- Top with marinara sauce as desired.
- Top with Mozzarella cheese.
- Increase temperature to 400 degrees. Bake 10 minutes or until sauce is heated through and cheese melts. Serve immediately.
Notes
MAKE AHEAD:
- The cauliflower steaks can be cooked and refrigerated 1-2 days ahead.
- Let come to room temperature.
- Then, proceed with topping with the sauce and cheese and finish baking.
Nutrition
Serving: 1 | Calories: 363kcal | Carbohydrates: 16g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 463mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 1mg