- Preheat the oven to 450°F . Line a baking sheet with parchment paper or a silicone baking mat.
- On a cutting board, hold one cauliflower upright and cut two 1½-inch-thick 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.
Cauliflower Parmigiana
By Pooja Sanghavi
Mar, 3rd
611
Servings
4 persons
Cook Time
50 minutes
Ingredients
14
- 16
Ingredients
- 2 large heads cauliflower (3 to 4 pounds), leaves
- ½ cup unsweetened nondairy milk
- 3 tablespoons plain coconut yogurt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 cup vegan panko bread crumbs
- ½ cup oat flour
- ¼ cup nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Olive oil spray
- 3 cups Sun-Dried Tomato Marinara Sauce
- ½ cup chopped fresh basil
- Basic Cashew Cheese Sauce
