Cauliflower Parmesan

Votes: 1

Time: 1 hour.
Complexity: average
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 1194, total fat 93 G., saturated fats 13 G., proteins 26 G., carbohydrates 69 G., fiber 9 G., cholesterol 98 mg, sodium 1317 mg, sugar 14 G.

If you're thinking about making a vegetarian version of chicken Parmesan but are considering something other than eggplant, this dish is for you. The cauliflower turns out just as crispy, cheesy, and savory as the original. Vegetarians and meat-eaters alike will love it!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tomato sauce

2 tbsp. l. olive oil
1 small onion, chopped (about 1 cup)
2 cloves of garlic, crushed
1 can (800 g) of canned crushed tomatoes

Cauliflower

1 head of cauliflower (1-1.2 kg)
1.5 cups premium flour
2 tsp garlic powder
1 cup of milk
2 large eggs
1.5 cups Italian breadcrumbs
2 tbsp finely grated Parmesan
Vegetable oil, for frying
1 tbsp. grated mozzarella (about 220 gr.)
1 cup torn fresh basil leaves
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, garlic, pureed tomatoes, cauliflower, premium flour, garlic powder, milk, eggs, breadcrumbs, Parmesan cheese, mozzarella cheese, basil

Cooking the dish according to the recipe:

Tomato sauce:

Heat the olive oil in a large skillet or saucepan over medium-high heat. Add the onion and cook until softened, translucent, and lightly browned around the edges, about 2 minutes. Add the garlic and cook until fragrant, another 30 seconds. Pour in the pureed tomatoes. Bring to a simmer and cook, stirring occasionally, until the flavors meld and the liquid begins to reduce slightly, 10-15 minutes. Season the sauce with salt and pepper to taste. Keep it on low heat until ready to use.
Cauliflower:

Meanwhile, trim the base of the cauliflower stems, then slice the head into 2-cm-thick slices to create steaks. Cut any remaining florets into 2.5-cm pieces. Sprinkle the cauliflower on both sides with 1/4 teaspoon of salt and black pepper.

In a shallow bowl, combine flour, garlic powder, 1 teaspoon salt, and 2 teaspoons black pepper. In another shallow bowl, combine milk and eggs. In a third shallow bowl, combine breadcrumbs With Parmesan. Dip the cauliflower steaks and 2-cm-thick pieces, one at a time, first into the flour mixture, then into the egg mixture, and then into the breadcrumb mixture, pressing firmly to coat. Transfer the breaded cauliflower to a wire rack on a rimmed baking sheet.
Place another rack on a rimmed baking sheet. Heat about 1 inch (2.5 cm) of vegetable oil in a deep cast-iron skillet or Dutch oven over high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. Fry the cauliflower steaks one at a time, turning after about 1 minute, then turning several more times until all sides are evenly cooked and deep golden brown, about 5 minutes (heat the oil to 350°F (175°C) before frying each additional batch). Transfer the cooked cauliflower to the rack on the baking sheet and immediately season with a little salt.
Preheat oven to grill mode.
Place the cauliflower in a single layer or slightly overlapping in a 9x13-inch baking dish. Top with tomato sauce and sprinkle with mozzarella. Grill until the cheese is golden brown and bubbly, 3-5 minutes. Sprinkle with torn basil leaves. Serve hot.