Reinvent your favorite chicken parm dish by skipping the chicken and using cauliflower instead. Crispy yet so satisfying!
- Prep Time
- Cook Time
- Total Time
1 hr 15 min
- 1 large head cauliflower
- ½ cup olive oil
- Salt and pepper to taste
- 1 large onion diced
- 5 garlic cloves minced
- 1 tsp dried basil
- 1 pinch of crushed red pepper flakes (optional)
- 1 tbsp sugar
- 1-28oz can of Heinen’s crushed tomatoes
- 1 cup Heinen’s Italian breadcrumbs
- ½ cup Heinen’s fresh grated parmesan cheese
- 1 cup shredded Belgioioso mozzarella cheese
- 1 bunch of basil for garnish
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper or tin foil.
- Slice the cauliflower into cauliflower steaks. If you have a difficult time with this or several florets, come loose, simply just cut your cauliflower into florets. Arrange on baking sheet in a single layer. Drizzle with 4 tablespoons of olive oil and season generously with salt and pepper.
- Roast for 30 minutes. You want your cauliflower to be golden brown. If you cut into florets, your cauliflower will cook much faster and will only need 18-20 minutes. Remove from oven and set aside. Turn oven on broil once the cauliflower is done.
- While the cauliflower is roasting prepare your breadcrumbs by heating 2 tablespoons of olive oil in a skillet over medium heat. Add breadcrumbs and stir constantly for 1-2 minutes or until the breadcrumbs are golden brown. Immediately remove from the pan and set aside in a bowl.
- Using the same skillet you used for your breadcrumbs, prepare your tomato sauce. Heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic to the pan and cook for about 5 minutes or until the onions are translucent. Add the can of crushed tomatoes, red pepper flakes, dried basil, a pinch of salt and the sugar. Allow sauce to simmer until the cauliflower is done roasting. About 5 minutes.
- In a baking dish, cover the bottom of the dish with your tomato sauce. Top with roasted cauliflower. Cover the cauliflower with the breadcrumbs, then grated parmesan cheese, and mozzarella cheese.
- Place dish under the broiler, watching very closely that you do not burn the cheese. You just want the cheese slightly brown and bubbly.
- Remove from oven and garnish with fresh basil.
- Can be served as a side dish to accompany any protein -Can also be served as the main alongside a salad or on top of pasta.