This gluten & nightshade-free cauliflower parmesan is a hearty and veggie-packed side to serve alongside your favorite Italian dinner!
Any other chicken parm or eggplant parm lovers? 🙋‍♀️ Not only is this version plant packed, but it's nightshade-free!
IngredientsÂ
- 2 cauliflower steaks (see notes)
- 1 tbsp olive oil
- Salt and pepperÂ
- 1 tsp garlic powder
- 1/2 cup daylight veggie pasta sauce
- 1/2 cup goat mozzarella cheese, grated
- 2 tbsp parmesan or pecorinoÂ
- 2 tbsp pork pankoÂ
- Fresh basil leaves
InstructionsÂ
- Preheat the oven to 400 F and line a baking sheet with parchment paper.Â
- Add the cauliflower steak and brush with olive oil on both sides and season with salt, pepper and garlic powder.Â
- Bake in the preheated oven for 35 minutes, flipping halfway, until crisp.
- Remove from the oven and carefully top the center of the cauliflower steaks with daylight veggie pasta sauce, and sprinkle with cheese. Return to the oven for another 5 minutes or until the cheese is melted.
- Serve topped with pork panko for a crispy texture, and fresh basil!Â
Notes
Using one head of cauliflower, set it on its core with the florets facing up and slice down into thick, 3/4" steaks.Â