Cauliflower Parmigiana is a vegetarian twist on Chicken Parmigiana, the classic Italian - American dish. It's light, healthy, easy and perfect for that first al fresco dinner on the patio!
- 1 medium head cauliflower cut into approximately 6 "steaks," each ½ to ¾-inch thick
- 1 cup panko
- ¼ cup seasoned Italian dry breadcrumbs
- ¾ cup freshly grated Parmesan cheese
- ½ cup olive oil or as needed
- Salt and freshly ground black pepper to taste
- Cooking spray
- 1 jar (24-ounce) marinara sauce
- 1 ½ cups freshly shredded Mozzarella cheese
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.
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