- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 514
- Total Fat
- 40 g
- Saturated Fat
- 15 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 20 g
- Cholesterol
- 61 mg
- Sodium
- 1041 mg
This is the veggie-forward version of chicken parm using slices of cauliflower, which are commonly referred to as cauliflower “steaks.” It’s a delicious alternative to meat, and great to serve when you are entertaining vegetarians.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 514
- Total Fat
- 40 g
- Saturated Fat
- 15 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 20 g
- Cholesterol
- 61 mg
- Sodium
- 1041 mg
Ingredients
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Directions
- Heat the oil and butter in a large ovenproof skillet over medium heat. Turn the oven to the broiler setting.
- With the core still intact, slice two thick steaks from the largest part of the circumference of the cauliflower, trimming off the rounded ends and saving the scraps for another recipe.
- Place the cauliflower steaks in the skillet and sprinkle them with the salt, pepper, garlic powder, onion powder and crushed red pepper flakes. Fry the steaks until they start to get dark brown, 4 to 5 minutes. Flip and sear the other side, an additional 3 to 4 minutes. Turn the heat to low, then top each cauliflower steak with half of the marinara, 2 basil leaves and half of the mozzarella. Transfer the skillet to the broiler and cook until the mozzarella has melted and started to bubble and brown, about 3 minutes.
- Remove from the oven and transfer to a plate. Grate the desired amount of Parmesan and grind some freshly cracked pepper over the top. Garnish with the oregano and basil and serve.
