Cauliflower Parmesan (1 Hour)

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Who says that comfort food has to be heavy? Enter Cauliflower Parmesan – a delightful twist on the classic Italian dish. Swapping out chicken or eggplant for cauliflower not only lightens things up but also adds an unexpected yet delightful flavor and texture. If you’re looking to add a little something different to your weeknight dinner rotation or just want to cater to some vegetarian friends, this dish is sure to impress without a lot of fuss.

Ingredients

Units Scale
  • 1 large cauliflower head, cut into thick slices
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1.5 cups shredded mozzarella cheese
  • 2 tsp dried oregano
  • Salt and pepper to taste
  • Olive oil for frying
  • Fresh basil, for garnish

Instructions

  1. Prep the Cauliflower (10 minutes): Rinse and pat dry the cauliflower. Cut it into thick slices, resembling steaks. Season with salt and pepper.
  2. Dredge and Fry (15 minutes): Dip each cauliflower slice into the beaten eggs, ensuring it’s well-coated. Then, press it into the breadcrumbs, ensuring both sides are coated. Heat olive oil in a skillet over medium heat and fry each cauliflower slice until golden brown, about 3-4 minutes per side. Remove and drain on a paper towel.
  3. Layer and Bake (15 minutes): Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Place the fried cauliflower slices on top. Sprinkle each with a generous amount of Parmesan, followed by mozzarella. Top each with a little more marinara sauce, and sprinkle oregano over the top.
  4. Bake (15 minutes): Transfer the baking dish to the oven and bake until the cheese is melted and bubbly, about 15 minutes.
  5. Serve (5 minutes): Remove from oven and let it cool slightly before serving. Garnish with fresh basil and serve warm.

Notes

Don’t skip out on letting the cauliflower “steaks” drain on a paper towel after frying; it helps to get rid of any excess oil. And if you’re watching your waistline or prefer a crunchier texture, you can opt to roast the breadcrumb-coated cauliflower instead of frying. Using homemade marinara can elevate the dish, but a store-bought version works just fine in a pinch. The dish pairs perfectly with a side salad or even some garlic bread to soak up that delicious marinara. Whatever you do, don’t skimp on the fresh basil garnish; it adds a burst of freshness that balances the dish beautifully.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/cauliflower-parmesan-1-hour/