Cauliflower Parmesan
HB-0431 · Hand-built original · American
This Cauliflower Parmesan recipe uses fresh tomatoes, mozzarella, and provolone to create a flavorful main dish that isn't just for vegetarians!
AmericanMain Course50 minServes 4379 kcalGluten-freeEgg-freeHigh Fiber
Main ingredient: cauliflower
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:4quantities adjust to match
Ingredients
- 1 large head cauliflower, cut vertically into 4 thick steaks (about ¾ in each)
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tbsp Italian seasoning blend
- 1 tsp fine salt
- 1/2 tsp black pepper, freshly cracked
- 2 tomatoes, cut into thick slices
- shredded mozzarella (1 cup), divided into 4 portions
- 8 slices provolone cheese
Method
- Heat the oven to 425°F and line a large baking tray with baking paper.
- Stir the olive oil, garlic powder, Italian seasoning, salt and pepper together in a small bowl.
- Lay the cauliflower steaks on the tray and brush both sides generously with the seasoned oil.
- Roast for 20 minutes, carefully turn the steaks over, and roast for a further 10 minutes, until tender in the centre and browned at the edges.
- Top each steak with tomato slices, then a portion of the mozzarella and 2 slices of provolone.
- Return to the oven for 8-10 minutes, until the cheese is melted, bubbling and lightly golden in spots.
- Rest for a few minutes and serve straight from the tray.
Prep: 10 min · Cook: 40 min · Total: 50 min
Nutrition (per serving, where published)
379 kcalCalories
21 gProtein
16 gCarbs
28 gFat
6 gFibre
1100 mgSodium
1 servingServing