Cauliflower Parmesan
Cauliflower Parmesan is a veggie-forward twist on the Italian-American classic, chicken parmesan. Layered with marinara, seasoned breadcrumbs, juicy tomatoes, and melty mozzarella, it makes a gorgeous vegetarian main or side dish.
Servings: 4
Ingredients
- 1 medium head cauliflower
- Kosher salt
- Freshly ground black pepper
- 2 eggs
- 3 tablespoons plain Greek yogurt
- 1 1/2 teaspoon dried oregano, divided
- 1/2 cup Italian-style seasoned breadcrumbs or gluten-free breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup extra virgin olive oil
- 3/4 cup tomato sauce or jarred marinara sauce
- 1 to 2 large tomatoes, thinly sliced
- 6 ounces Fresh mozzarella cheese, thinly sliced into rounds
Instructions
- Get ready. Heat the oven to 350°F and arrange a rack in the center. Remove the outer leaves from cauliflower and trim the stem. Slice the cauliflower head through the core into 1/2-inch thick slices. Season generously with kosher salt and black pepper on both sides.
- Prepare the batter and breadcrumb topping. In a large shallow bowl, whisk together the eggs, Greek yogurt, 1 teaspoon oregano, and a big pinch of salt and pepper. In a second shallow bowl, mix the breadcrumbs, grated parmesan, and remaining oregano.
- Bread the cauliflower. Dip the cauliflower slices in the egg and yogurt mixture and then the breadcrumbs one by one, making sure to coat each on both sides.
- Fry the cauliflower. Line a large baking sheet with foil and set it near the stove. In a nonstick skillet, heat olive oil over medium-high heat. When the oil shimmers, add the cauliflower to the pan in batches. Cook for about 5 minutes or so on one side, then turn over and cook another 4 to 5 minutes on the other side or until golden brown and crispy. As they are ready, transfer the cauliflower to the prepared baking sheet. Repeat with remaining cauliflower.
- Assemble the Cauliflower Parmesan. Spread a bit of the red sauce on top of each cauliflower steak, then sprinkle with the parmesan and breadcrumb mixture. Finally, top each cauliflower steak with 2 to 3 slices of mozzarella and add 2 to 3 slices of tomato (however many you need to cover the top). Drizzle with a little olive oil.
- Bake the Cauliflower Parmesan. Place the cauliflower on the middle rack and bake until the cheese has bubbled and melted, for about 10 to 15 minutes. If you like, switch the oven to broil and broil very briefly to give the cheese more color. Rest for a couple minutes before serving.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe.
- To Make Italian-Style Seasoned Breadcrumbs: Add 2 teaspoons of Italian Seasoning and 1/2 teaspoon of salt to plain or gluten-free breadcrumbs.
Nutrition
Calories: 423.5kcal | Carbohydrates: 23.8g | Protein: 21g | Fat: 28.3g | Saturated Fat: 9.6g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 14.1g | Trans Fat: 0.01g | Cholesterol: 121.6mg | Sodium: 1019.9mg | Potassium: 773.4mg | Fiber: 5g | Sugar: 7g | Vitamin A: 957.5IU | Vitamin C: 77.1mg | Calcium: 375.4mg | Iron: 2.8mg
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