RECIPE: A Cauliflower Parmesan worthy of its cheese
When a dish is dubbed “Parmesan,” it means it’s cooked with a generous helping of the full-flavored, aged cow’s milk cheese known as Parmesan. With origins in the Middle Ages, Italy’s Parmigiano-Reggiano is the original Parmesan, although similar versions are made in the U.S. and other countries.
Most often a Parmesan or Parmigiana dish is comprised of a pounded meat cutlet, such as chicken or veal, or a slab of eggplant. The pieces are coated in seasoned flour or breadcrumbs augmented with grated Parmesan, then fried in oil. To complete the dish, the fried slices are smothered in a rich tomato sauce, topped with gooey, melted mozzarella cheese, and then crowned with more Parmesan. It’s an indulgent, savory and satisfying umami flavor bomb.
The trouble is that this Italian American classic takes a lot of time and effort. Is it possible to achieve the same flavor profile with less work? Yes!
In this plant-forward sheet-pan adaptation, cauliflower steaks are brushed with oil and roasted until tender. Store-bought marinara takes the place of homemade sauce, and a judicious amount of mozzarella is used to enhance, not hide, the cauliflower. Crunchy panko combined with freshly grated Parmesan makes a delicious crispy topping worthy of the dish’s namesake.
Authentic Parmigiano-Reggiano has been aged a minimum of 12 months and has protected designated origin (PDO) status. Look for the eponymous tattoo on the the rind. It has unbeatable flavor, especially pertinent when a recipe like this one is comprised of few ingredients.
Cauliflower Parmesan
- 1 head cauliflower, leaves removed
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon freshly ground black pepper, or to taste, divided
- 1/3 cup panko breadcrumbs
- 1/4 cup shredded Parmigiano-Reggiano, or other Parmesan cheese
- 3/4 cup marinara sauce
- 8 ounces fresh mozzarella, sliced
- Heat the oven to 450 degrees. Line a baking sheet with a nonstick silicone baking mat, parchment paper or aluminum foil.
- Slice the cauliflower into 1/2-inch-thick steaks. The core will allow the center slices to remain intact, but the sides of the cauliflower will crumble into florets. Simply gather them and assemble into a portion about the size of your hand or the sliced steaks.
- Place steaks and gathered florets on the prepared baking sheet. (You will have about 6 servings of cauliflower.) Brush cauliflower with about half of the olive oil. Season generously with freshly ground black pepper.
- Transfer to the oven and bake for 15 minutes. Meanwhile, combine the panko, Parmesan cheese and remaining olive oil. Season with pepper. Set aside.
- Remove cauliflower from the oven and flip the steaks and florets. Top each with 2 tablespoons marinara sauce. Divide the mozzarella cheese into six portions and place atop the marinara. Divide the reserved panko-Parmesan mixture evenly on top of the mozzarella. Return to the oven and bake until the cauliflower is tender, the cheese is melted, and the breadcrumbs are browned, about 10 minutes.
Nutritional information
Per serving: Per serving, based on 4: 348 calories (percent of calories from fat, 57), 19 grams protein, 19 grams carbohydrates, 6 grams total sugars, 4 grams fiber, 22 grams total fat (10 grams saturated), 49 milligrams cholesterol, 637 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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