Baked Cauliflower Parmesan with Zucchini Noodles & Garlic Breadcrumbs

Baked Cauliflower Parmesan

with Zucchini Noodles & Garlic Breadcrumbs

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dinner

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
360
FAT
4g
CARBOHYDRATES
75g
PROTEIN
19g

MAIN INGREDIENTS

  1. 1 head cauliflower
  2. 1 tbsp New England seasoning
  3. 1 onion
  4. 3 cloves garlic
  5. ½ oz fresh basil
  6. 2 zucchini
  7. 1 can crushed tomatoes
  8. ½ cup panko breadcrumbs
  9. 1 tbsp vegan parmesan
  10. 1 tbsp vegetable oil*
  11. 3 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Prepare the cauliflower
Turn the broiler on to high. Trim the leaves away from the cauliflower head, remove about an inch off the stem. Cut cauliflower into four “steaks,” about 1 inch thick, transfer to a baking sheet. Coat the steaks with 1 tbsp vegetable oil each and the New England seasoning. Broil on the middle rack until well browned, about 18 to 22 minutes.
2
Prepare the vegetables
Peel and dice the onion. Peel and mince the garlic. Hand tear the basil leaves. Trim the zucchini and slice into thin planks lengthwise, about ¼ inch thick. Stack and cut into thin strips to make zucchini noodles.
3
Make the tomato sauce
Place a large pot over medium heat with 1 tbsp olive oil. Once the oil is hot, add the diced onion, just half the minced garlic, and a pinch of salt and cook until softened, about 2 to 3 minutes. Add the crushed tomatoes, stir to combine, and cook until the sauce is slightly thickened, about 5 to 7 minutes. Add just half the basil and season with salt and pepper.
4
Season the breadcrumbs
In a medium bowl, toss together the panko breadcrumbs, parmesan, remaining minced garlic, a pinch of salt and pepper, and 2 tbsp olive oil.
5
Finish the cauliflower
Once the cauliflower stakes are finished, remove them from the oven and spoon about half of the tomato sauce (save the other half for the zucchini noodles) over the steaks. Top the steaks with the breadcrumbs. Set the oven to broil on low and broil until lightly browned, about 2 to 3 minutes.
6
Serve
Toss the zucchini noodles in the pot with the remaining tomato sauce. Cook over medium heat until tender, about 1 to 2 minutes. Divide the zucchini noodles between large plates. Top with the cauliflower parmesan on top and sprinkle with remaining basil leaves.