Cauliflower Parmigiana Recipe
🔪Prep Time: 30 minutes
👩🍳Cook Time: 20 minutes
2 large heads cauliflower (3 to 4 pounds), leaves trimmed
½ cup unsweetened nondairy milk (soy-free if necessary)
3 tablespoons plain coconut yogurt (or soy yogurt; preferably unsweetened)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 cup vegan panko bread crumbs (gluten-free if necessary)
½ cup oat flour (certified gluten-free if necessary)
¼ cup nutritional yeast
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper to taste
Olive oil spray
3 cups Sun-Dried Tomato Marinara Sauce (or store-bought vegan marinara sauce of your choice), warmed
Basic Cashew Cheese Sauce
½ cup chopped fresh basil
1Preheat the oven to 450°F . Line a baking sheet with parchment paper or a silicone baking mat.
2On a cutting board, hold one cauliflower upright and cut two 1½-inch-thick slices from the center of the head (without removing the core/base of the cauliflower).
3Repeat with the second head, so that you have four large slices.
4You can save the remaining cauliflower to use in other recipes, such as the Cream of Mushroom Soup.
5In a wide, shallow bowl, combine the milk, yogurt, onion powder, garlic powder, and paprika.
6In a second wide, shallow bowl, combine the bread crumbs, oat flour, nutritional yeast, dried basil, oregano, salt, and pepper.
7One at a time, place a cauliflower steak in the milk mixture, flipping it to fully coat (use a spoon to drizzle the liquid over the steak to coat it fully, if necessary).
8Transfer the steak to the bread crumbs, gently flipping until coated.
9Pat the bread crumbs onto the steak as needed. Place the steak on the prepared baking sheet.
10Once you’ve prepared each steak, you can coat the remaining cauliflower slices, if serving.
11Spray the tops of the steaks liberally with olive oil.
12Bake for 20 minutes. Remove from the oven, gently flip each steak, and spray with olive oil again.
13Return to the oven and bake for 20 minutes more, or until golden and crispy.
14To serve, scoop some marinara sauce onto each plate. Place a steak on top (along with a couple of other smaller pieces, if serving them).
15Drizzle with cheese sauce and sprinkle with fresh basil.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.