Roasted Parmesan Cauliflower Steaks
An easy and delicious vegetarian way to enjoy "chicken parm" minus the chicken!
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Equipment
- baking sheet
Ingredients
- 1 head cauliflower rinsed and cut vertically into about 4 slices
- 2 tablespoons olive oil extra virgin
- kosher salt as needed
- black pepper as needed
- 2 tablespoons Italian seasoning
- 1/2 cup heirloom tomato sauce
- 1 cup freshly grated parmesan or mozzarella cheese
Instructions
- Preheat the oven to 425 F degrees.
- Rinse and pat dry the cauliflower and cut vertically into 4 slices. If some of it breaks into florets, that's ok.
- Season generously with salt, pepper and the Italian seasoning. Drizzle with olive oil.
- Roast for 15 minutes. Then flip the cauliflower steaks over with a spatula. Season a bit more and add a touch of olive oil if needed.
- Place back in the oven for another 15 minutes. Then remove from the oven and add the marinara and the cheese on top.
- Broil for 2 minutes or until the cheese is melted. Serve immediately! Enjoy!
Notes
Notes:
The cauliflower can be ate the next day but it will lose some of the texture. However it is still very delicious. :)
Store any leftovers into an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 60 seconds.
Nutrition
Calories: 196kcalCarbohydrates: 12gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 18mgSodium: 387mgPotassium: 585mgFiber: 4gSugar: 4gVitamin A: 346IUVitamin C: 71mgCalcium: 272mgIron: 2mg
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