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