Meatless Monday, I got ya.
I’ve tried so many ways to make a crispy, breaded cauliflower steak and I’ve always failed – it’s clumpy, soggy, and not crispy at all.
I’ve finally perfected it and I’m turning this breaded cauliflower into a cauliflower parmesan (a la chicken or eggplant parm) and serving it up with some zucchini noodles.
Cauliflower continues to amaze me with its versatility – you can literally transform it into anything and everything. Cauliflower steaks with chimichurri, buffalo cauliflower bites, the possibilities really are amazing.
This Cauliflower Parmesan takes the cake though – it’s breaded using a healthy almond flour mixture (with Parmesan cheese, of course! – it’s a parmigiana!) and cooked at a high enough heat to crisp it up. Topped with a little marinara sauce, mozzarella and a dusting of Parmesan at the end with sliced fresh basil – this is going to revolutionize your Meatless Monday (or your Italian night!)
I served it up with some simply sautéed zucchini noodles – I like cooking zucchini noodles in a nonstick skillet with no oil because they get slightly browned and charred which gives them a nice flavor. All they need is a dusting of Parmesan for flavor because with every bite of cauliflower parmesan, you’ll be getting loads of flavor.
I can’t wait to make this for Lu for dinner – he’s going to be blown away! Happy Monday, everyone – this is going to be a good week, I can feel it!
Nutritional Information & Recipe
Cauliflower Parmesan with Zucchini Noodles
- For the cauliflower:
- 1 large head cauliflower outer leaves removed and stem intact, rinsed and patted dry
- ½ cup almond milk
- ½ cup water
- ¼ cup grated Parmesan cheese + more to garnish
- 1/2 cup almond flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes + more to garnish
- salt and pepper
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 basil leaves chiffonaded, sliced
- For the noodles:
- 2 medium zucchini Blade D, noodles trimmed
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
- Slice the cauliflower lengthwise from the center into two 1” pieces. The sides of the cauliflower will crumble and that’s okay, just reserve for future use (roast and use in veggie bowls, make buffalo cauliflower, make a cauliflower mash, etc.)
- In a medium bowl, whisk together almond milk, water, Parmesan, flour, garlic powder, onion powder, oregano, red pepper flakes, salt and pepper. Transfer the mixture to a shallow baking dish that will fit the cauliflower steaks. Dredge the steaks through the mixture and coat them well, patting the mixture into the crevices of the cauliflower. Place the dredged cauliflower steaks onto the baking sheet and bake for 20 minutes. Flip and bake another 20 minutes or until fork tender and golden brown.
- While cauliflower bakes, spiralize the zucchini on Blade D. Trim the noodles with clean kitchen shears. Heat a large non-stick skillet over medium-high heat. Once oil is shimmering, add the zucchini noodles. Toss and cook for 5 minutes or until noodles are wilted and cooked. Set aside on two plates, garnish with Parmesan cheese (about a teaspoon per plate) and cover to keep warm.
- Once cauliflower is done baking, remove from the cauliflower from the oven and pre-heat the broiler on high. Top each cauliflower steak with marinara sauce and then top with mozzarella cheese.
- Transfer the cauliflower to the oven and broil for 2-3 minutes or until mozzarella starts bubbling. Remove from the oven and immediately garnish with Parmesan, basil, red pepper flakes.
- Serve the cauliflower steaks with the zucchini noodles.