Cauliflower Parmesan

Using cauliflower to turn meaty classics into vegetarian friendly meals is my jam. And for 2023’s first iteration of “you can make that with cauliflower” - Cauliflower Parmesan. And not just cauliflower parm - the most perfect, crispy cauliflower with a homemade tomato sauce + plenty of cheese, all piled onto creamy polenta. Totally perfect at-home remake of an Italian classic with a vegetarian twist, and we were here for it.

 
 

Fresh is best

The dish would be nothing without a really, really good red sauce. And a simple at-home red sauce is always something we’re down to whip up. Plenty of garlic, a can of crushed tomatoes, and plenty of basil - you’re set.for a homemade sauce. I’ll never forget making this with my most Italian friend, and her being like mind blown we were making our own red sauce - iconic.

The key - San Marzano tomatoes (the good stuff) + fresh basil. The canned stuff keeps it simple, and fresh herbs keeps it light + extra delish

Put your husband in charge of the frying

 
 

I feel like guys are down to fry shit. Me - I’m very concerned about the one oil pop that might ruin whatever I’m wearing. So in an effort to divide + conquer + to play to each others strengths, I put Jordan in charge of frying the cauli. Which he truly does enjoy + is so patient, so it’s a perfect job for him.

Usually, I’m a bake it in the oven instead of fry kinda gal, but when we’re dealing with cauli parmesan - crispy panko coated cauliflower hunks are needed. And that’s where the frying comes in - crucial step. The breading sticks to the cauliflower so well + holds up in the fryer, and the end result is such a dream. Just crispy + crunchy and has a definitive coating that makes it feel so satisfying. Like the kind of crunchy layer you’d expect at the olive garden satisfying.

A super satisfying, and very fun first meal at-home for 2023. This was in fact our New Year’s dinner, andd the fact that it was cauliflower centric felt real on brand for us. Fun, delicious, and worth re-making for sure.

For the sauce

  • EVOO

  • 4 garlic cloves, minced

  • 1 yellow onion, diced

  • 1-28 ounce can of crushed tomatoes

  • Salt + pepper

  • Red pepper flakes

  • 1/2 c. fresh basil, washed + thinly sliced

For the cauli

  • 1 head of cauli, cut into “steaks” (large + thick slices)

  • 1 c. flour

  • 1 tsp garlic powder

  • Salt + pepper

  • 2 eggs

  • 2 tbsp milk

  • 1 c. panko

  • Canola oil

  • Parmsesan

  • Fresh mozzeralla, sliced or shredded

  • Polenta (prepared to package instructions)

Place a large skillet over medium heat. Add 2 tbsp EVOO + the garlic - cooking until just fragrant. Then add in the onion, cooking for another 5 minutes - stirring to make sure the onions don’t char or burn. Pour in the tomatoes, a pinch of salt + pepper, and a pinch of red pepper flakes if you want a little spice. Let the sauce simmer for 5-7 minutes, then reduce the heat to low + cover. After about 10 minutes, stir in the basil.

Move to making the cauliflower. Place an inch and a half of canola oil in a Dutch oven and turn the heat to low. Mix the flour + salt + pepper + garlic powder in one bowl, the eggs + milk in another (whisk together), and the panko to the other. Dredge all the cauliflower pieces in the flour, the egg wash, and then pressing firmly into the panko. Once all pieces are coated, turn up the heat of the canola oil to 350 + also turn the oven to 350. Fry up the cauliflower pieces one at a time, turning + removing from the fryer once they’re a deep golden brown. Let the cooked pieces sit on a rack. When all pieces are cooked, transfer to a foil lined baking sheet. Bake the fried pieces of cauliflower for 10 minutes.

As the cauli bakes, get the polenta going. For our classic polenta, we used 4 cups water + 1 cup polenta - bring the water to a boil then stir in the polenta, and stir in a tbsp of butter in the end.

After the cauli cook time, remove the pan + crank the broiler to high. Spoon some of the sauce over each piece of cauliflower, and sprinkle each piece with some parmesan + mozzarella. Broil for 3-4 minutes.

Spoon up some polenta in a bowl, a little bit of the extra sauce on top of the polenta, then place a crispy cauliflower nugget over the top. Finish with a fresh sprinkle of basil, and you’re set.

Lesley ZehnerComment