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Crispy Cauliflower Parmesan
How to make a simple head of cauliflower really good? Give it a golden crust and cover it in melty cheese.
Oh, you are in for a treat!
I’ve professed this here before: I am a cauliflower lover to my core, it has always been one of my personal favorite veggies – add a crispy crust & melty cheese – you’ll find me in my happiest place possible as far as comfort food goes. So to me, this is TOTALLY comforting and extremely satisfying…all with a little veggie boost!
Be sure to use YOUR favorite marinara sauce or good quality crushed tomatoes, because that’s where this dish gets a lot of its flavor!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but sugar doesn’t need to be on the ingredients list.)
A good marinara sauce should contain only a few simple ingredients such as tomatoes, garlic, and herbs.
🍅 Try this with Rachel’s Homemade Marinara Sauce.
➡️ Rachel’s Tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
- 1 large head cauliflower, cut into 3/4 inch thick slices
- 1/2 cup GF flour, oat flour, or almond flour
- 2 tsps garlic salt, or to taste
- 3 large eggs, beaten
- 3/4 cup Parmesan cheese
- 1/2 cup organic cornmeal
- 2 Tbsps avocado oil or olive oil, divided
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- fresh basil, to garnish
Preheat your oven to 375 degrees f. and line a large sheet pan with parchment paper.
Prepare your station with 3 shallow dishes. One with the flour whisked together with the garlic salt, and the second dish with the beaten eggs. Into the third one combine the parmesan with cornmeal, whisking them together really well.
To bread your cauliflower slices:
First, lightly press each side of the cauliflower into the flour. A very light amount of flour will stick due to the natural moisture of the cauliflower. Allow excess flour to fall off.
Next, dip the cauliflower steaks into your beaten eggs. Allow excess to drip off.
Season with a sprinkle of sea salt and pepper if desired, then transfer to the third plate with the parmesan mixture.
Gently press each cauliflower steak into the parmesan mixture to evenly coat and adhere on both sides.
Heat 1 tablespoon of oil in a large frying pan over medium heat. Fry half of your breaded cauliflower slices for 4-5 minutes per side, or until golden. Transfer to your prepared sheet pan and repeat with the remaining oil and cauliflower slices.
Once all of your golden-brown breaded cauliflower slices are done and sitting on the sheet pan, spread about 2 tablespoons of sauce over each.