Cauliflower Parmesan
Minutes Prep time: 30
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
PAM® Olive Oil No-Stick Cooking Spray
1 can (28 oz each) Hunt’s® San Marzano Style Tomatoes
2 tablespoons extra virgin olive oil
1/4 cup finely chopped yellow onion
3 cloves garlic, chopped
1/8 teaspoon crushed red pepper flakes
3 cups vegetable oil
1 medium head cauliflower
1/3 cup all-purpose flour
1 teaspoon kosher salt
2 eggs
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
6 ounces fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 196 mg | 20% |
Carbohydrate | 27 g | 9% |
Cholesterol | 79 mg | 26% |
Total Fat | 31 g | 48% |
Iron | 2 mg | 12% |
Calories | 439 kcal | 22% |
Sodium | 905 mg | 38% |
Protein | 15 g | 30% |
Saturated Fat | 8 g | 39% |
Sugars | 8 g | 1% |
Vitamin C | 41 mg | 69% |
Preheat oven to 425°F. Spray 9x13-inch baking dish with cooking spray. Pour tomatoes in large bowl and crush with your hands.
Heat olive oil in a large skillet over medium-low heat. Add onion and cook until softened and just starting to brown, about 6 minutes. Stir in garlic and red pepper flakes, cook 30 seconds. Pour in tomatoes; cook until sauce is thickened, about 8 minutes, stirring occasionally.
While sauce cooks, heat vegetable oil in a large high-sided nonstick skillet over medium heat. Slice cauliflower in 6 thick slices. It’s okay if some florets break off, you can reserve those for another use or bread them and fry. Cut off woody parts of the core.
Set up a breading station with 3 shallow dishes. Pour flour and salt in one dish, beaten eggs in second dish and panko and parmesan in third dish. Stir panko and parmesan together. Line a baking sheet with paper towels.
Coat cauliflower steaks in flour, dip in egg wash and turn to coat. Coat cauliflower steaks completely with breadcrumb mixture, pressing to adhere. Carefully add cauliflower steaks to hot oil in single layer. Fry until golden brown on both sides, about 6 minutes, turning once. If you like your cauliflower a little softer, fry it a little longer because it will not soften much in the oven. Drain on paper towel-lined baking sheet.
Reserve about 3/4-cup sauce and pour the rest in the bottom of the baking dish. Arrange fried cauliflower steaks on top of sauce. Top with sliced mozzarella. Bake until cheese is melted and gooey, 10 to 12 minutes. Top each cauliflower steak with a little of the reserved sauce and garnish your cauliflower steaks with fresh basil for the perfect main or side dish!
Cauliflower Parmesan