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Cauliflower Parm

Cauliflower Parm

Cauliflower Parm

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Try a vegetarian swap on this classic Italian dish by making cauliflower parm! This delicious dish is the ultimate weeknight dinner recipe and can be made in just one hour.

Yields1 Serving
 5 tbsp olive oil
 1 yellow onion
 4 cloves of garlic
 ½ clove of garlic grated
 ½ tsp fennel seed
 ½ tsp red pepper flakes
 2 tbsp tomato paste
 ½ cup white wine
 1 can of whole peeled tomatoes, crushed
 1 large head of cauliflower, leaves removed
 1 lb freshh mozzarella
 1 bunch of basil leaves
 ¼ cup Parmesan cheesee
 1 cup toasted panko breadcrumbs
 ¼ cup parsley, minced
 Kosher salt and cracked black pepper to taste
To make the sauce:
1

1. Heat a large dutch oven over medium-high heat. Add 2 tbsp olive oil, onions, and minced garlic and season with salt. Cook the onions and garlic until translucent, about 6 minutes.

2

2. Stir in the fennel and red pepper flakes. Add the tomato paste, cooking for another 3 minutes. Deglaze the pan with the white wine and add in the tomatoes. Reduce the heat to low and cook for about 30 minutes.

To make the cauliflower:
3

1. Preheat the oven to 400°F.

4

2. Cut the cauliflower in half through the core. Cut each half again in half so that you have 4 cauliflower cutlets, about 1 1/2-inch thick. Trim the round edges so that the cauliflower lays flat.

5

3. Drizzle the cauliflower with olive oil and season with salt and pepper. Heat a large skillet over medium-high heat and when hot, place the cauliflower into the pan. Sear on both sides until golden brown and caramelized, about 2 or 3 minutes per side.

6

4. Ladle in 2 cups of the tomato sauce and reduce the heat to medium-low. Place the Parmesan, breadcrumbs grated garlic, and parsley into a small bowl and stir to combine then season with salt and pepper. Lay the mozzarella cheese over the top of the cauliflower and top with the breadcrumb mixture.

7

5. Place in the oven and cook until the cheese is melted and the cauliflower is slightly tender when pierced with a knife in the center, about 8 to 10 minutes. Remove from the oven. Top with basil leaves, serve and enjoy!

Ingredients

 5 tbsp olive oil
 1 yellow onion
 4 cloves of garlic
 ½ clove of garlic grated
 ½ tsp fennel seed
 ½ tsp red pepper flakes
 2 tbsp tomato paste
 ½ cup white wine
 1 can of whole peeled tomatoes, crushed
 1 large head of cauliflower, leaves removed
 1 lb freshh mozzarella
 1 bunch of basil leaves
 ¼ cup Parmesan cheesee
 1 cup toasted panko breadcrumbs
 ¼ cup parsley, minced
 Kosher salt and cracked black pepper to taste

Directions

To make the sauce:
1

1. Heat a large dutch oven over medium-high heat. Add 2 tbsp olive oil, onions, and minced garlic and season with salt. Cook the onions and garlic until translucent, about 6 minutes.

2

2. Stir in the fennel and red pepper flakes. Add the tomato paste, cooking for another 3 minutes. Deglaze the pan with the white wine and add in the tomatoes. Reduce the heat to low and cook for about 30 minutes.

To make the cauliflower:
3

1. Preheat the oven to 400°F.

4

2. Cut the cauliflower in half through the core. Cut each half again in half so that you have 4 cauliflower cutlets, about 1 1/2-inch thick. Trim the round edges so that the cauliflower lays flat.

5

3. Drizzle the cauliflower with olive oil and season with salt and pepper. Heat a large skillet over medium-high heat and when hot, place the cauliflower into the pan. Sear on both sides until golden brown and caramelized, about 2 or 3 minutes per side.

6

4. Ladle in 2 cups of the tomato sauce and reduce the heat to medium-low. Place the Parmesan, breadcrumbs grated garlic, and parsley into a small bowl and stir to combine then season with salt and pepper. Lay the mozzarella cheese over the top of the cauliflower and top with the breadcrumb mixture.

7

5. Place in the oven and cook until the cheese is melted and the cauliflower is slightly tender when pierced with a knife in the center, about 8 to 10 minutes. Remove from the oven. Top with basil leaves, serve and enjoy!

Cauliflower Parm
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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