Cauliflower Parmigiana
A delicious veggie spin on a classic Italian meal, swap the typical meat ingredients for cauliflower. So filling & delicious this may become one of your family's faves!
Servings: 6 people
Equipment
- Large baking sheet
Ingredients
- 2 large Cauliflower heads wash & removed leaves
- extra virgin olive oil enough to brush on each cauli steak
- parmesan cheese freshly grated, enough to sprinkle on each cauli steak
- 1 batch of La Cucina di Kerr's "Easy Peasy No-Meat Sauce" or skip the sauce-making step & use 1 bottle of your favourite store-bought Marinara sauce to keep it simple
- 2 cups 4-Cheese Italiano pre-shredded cheese or Mozzarella
- coarse salt & fresh ground pepper to taste
- fresh basil
Instructions
- Start with making a batch of our La Cucina di Kerr's easy-peasy no meat sauce (https://houseofkerrs.com/easy-peasy-no-meat-pasta-sauce-la-cucina-di-kerrs/) *or skip the sauce-making step & use 1 bottle of your favourite store-bought Marinara sauce to keep it simple*
- Pre-heat oven to 400° F. Slice the cauliflower into approx. ¾ inch "steaks" - you'll get about 4 "usable" steaks from each head. Set aside the crumbled, messy bits to use later for salads, veg tray or cauli-bites.
- Cover a large baking pan with parchment paper. Brush each side of the cauli steaks with olive oil and place spaced out on the pan. Sprinkle salt, pepper & parmesan cheese on top of each (*to taste*)
- Bake on middle rack of oven for approx. 25 mins (turning half way to cook each side, so about 12 mins each side). You'll know they're done when the cauliflower browns around the edges.
- Remove from oven. Top each steak with sauce and a nice portion of shredded cheese. Set oven to BROIL and put cauli steaks back in oven to bake about 5 mins (until the cheese is bubbling & golden).
- Let cauli parm cool, top with fresh basil & serve on its own or paired with your favourite pasta or salad. Buon appetito!
