Cauliflower Parmigiana

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Cauliflower Parmigiana

This recipe is incredible! A vegetarian twist on Chicken Parmigiana is a light, healthy, lovely, and delicious meatless entrée! If you’re not a cauliflower fan, this recipe also works with broccoli. A dish that will satisfy everyone. Head to your kitchen now and start this fantastic dish.
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 30 minutes
Inactive Time 40 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients

  • 2 large heads cauliflower(3-4lb/1.3-1.8kg total), leaves trimmed
  • ½ cup (120ml) unsweetened nondairy milk soy-free if necessary
  • 3 tbsp plain coconut yogurt or soy yogurt; preferably unsweetened
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 cup (80g) vegan panko bread crumbs gluten-free if necessary
  • ½ cup (60g) oat flour certified gluten-free if necessary
  • ¼ cup (20g) nutritional yeast
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and black pepper to taste
  • olive oil spray
  • 3 cup (720ml) sun-dried tomato marinara sauce, warmed or store-bought vegan marinara sauce of your choice
  • basic cashew cheese sauce
  • ½ cup (15g) chopped fresh basil

Instructions

  • Preheat the oven to 450°F/230°C. Line a baking sheet with parchment paper or a silicone baking mat.
  • On a cutting board, hold one cauliflower upright and cut two 1½inch thick(4cm) slices from the center of the head (without removing the core/base of the cauliflower). Repeat with the second head, so that you have four large slices. You can save the remaining cauliflower to use in other recipes, such as the Cream of Mushroom Soup.
  • In a wide, shallow bowl, combine the milk, yogurt, onion powder, garlic powder, and paprika. In a second wide, shallow bowl, combine the bread crumbs, oat flour, nutritional yeast, dried basil, oregano, salt, and pepper.
  • One at a time, place a cauliflower steak in the milk mixture, flipping it to fully coat (use a spoon to drizzle the liquid over the steak to coat it fully, if necessary). Transfer the steak to the bread crumbs, gently flipping until coated. Pat the bread crumbs onto the steak as needed. Place the steak on the prepared baking sheet. Once you’ve prepared each steak, you can coat the remaining cauliflower slices, if serving.
  • Spray the tops of the steaks liberally with olive oil. Bake for 20 minutes. Remove from the oven, gently flip each steak, and spray with olive oil again. Return to the oven and bake for 20 minutes more, or until golden and crispy.
  • To serve, scoop some marinara sauce onto each plate. Place a steak on top (along with a couple of other smaller pieces, if serving them). Drizzle with cheese sauce and sprinkle with fresh basil.

Notes

Variation
Try stuffing the cauliflower steaks into rolls along with the marinara sauce and cheese sauce, to make sandwiches!
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