CAULIFLOWER PARMESAN
If you're thinking of going vegetarian with your Parmesan -- but want something other than eggplant -- this is the dish for you. It's as crispy, cheesy, savory and completely comforting as the original, but with nutritious cauliflower as the base.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the tomato sauce: Heat the olive oil in a large skillet or saucepan over medium-high heat until hot. Add the onion and cook until softened, translucent and slightly brown on the sides, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Pour in the tomatoes. Bring to a simmer and cook, stirring occasionally, until the flavors combine and the liquid begins to reduce slightly, 10 to 15 minutes. Season with salt and pepper. Keep warm over low heat until ready to use.
- For the cauliflower: Meanwhile, trim the base of the core from the cauliflower, then cut the head into 1-inch-thick slices (steaks). Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of the cauliflower.
- Whisk together the flour, garlic powder, 1 teaspoon salt and 2 teaspoons black pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Whisk together the breadcrumbs and Parmesan in a third shallow bowl. One at a time, dredge the cauliflower steaks and 1-inch pieces first in the flour mixture, then in the egg mixture and then into the breadcrumb mixture, pressing firmly to coat. Transfer the breaded cauliflower to a rack on a rimmed baking sheet.
- Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a deep cast-iron skillet or Dutch oven over high heat until a deep-frying thermometer registers 350 degrees F. Fry the cauliflower steaks one at a time with some of the smaller pieces, flipping after about 1 minute and then flipping a few more times until all sides are equally cooked, until dark golden brown, about 5 minutes (return the oil to 350 degrees F between each batch). Transfer the finished cauliflower to the rack on the baking sheet and immediately sprinkle lightly with salt.
- Preheat the broiler.
- Add the cauliflower to a 9-by-13-inch baking dish in a single layer or slightly overlapping. Pour the tomato sauce over the top and sprinkle with the mozzarella. Broil until the cheese is golden brown and bubbling, 3 to 5 minutes. Garnish with torn basil leaves. Serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #dietary #low-sodium #low-calorie #low-carb #low-in-something #cauliflower
You'll also love
Michelle judith
[email protected]I'm not sure what went wrong, but my cauliflower parmesan turned out really dry. I think I might have overcooked the cauliflower.
Peter
[email protected]This is the best cauliflower parmesan recipe I've ever tried. The cauliflower was cooked perfectly and the parmesan cheese was crispy and delicious.
Valery Vushangwe
[email protected]I followed the recipe exactly and the cauliflower parmesan turned out great. I would definitely recommend this recipe to others.
Belle Olguin
[email protected]This dish was amazing! The cauliflower was roasted to perfection and the parmesan cheese was melted and gooey. I will definitely be making this again and again.
Lina Sbila
[email protected]Overall, I thought this cauliflower parmesan was pretty good. It was easy to make and the flavor was good. I would definitely make it again.
Martha Agent28
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a different cauliflower parmesan recipe next time.
Journey Lewis
[email protected]The cauliflower didn't roast evenly. Some parts were burnt while others were still raw.
Faris Mennad
[email protected]The cauliflower parmesan was a bit bland for my taste. I think it could have used more garlic and oregano.
Nwose Progress Endurance
[email protected]This dish was easy to make and turned out great. I used panko bread crumbs instead of regular bread crumbs and it added a nice crunch.
myra bobadilla
[email protected]I'm not a huge cauliflower fan, but this recipe changed my mind. The parmesan cheese and bread crumbs gave the cauliflower a delicious flavor and texture.
Onin Nyland
[email protected]This cauliflower parmesan was a hit with my family! The cauliflower was perfectly roasted and the parmesan cheese was melted and gooey. I will definitely be making this again.