Baked Cauliflower Parmesan
by Karissa's Vegan Kitchen
This cauliflower parmesan is a vegan take on the classic chicken parm.
Servings: 4
Ingredients
- 2 tbsp ground flax seed
- 6 tbsp cold water
- 1/2 tbsp cooking oil canola, avocado, etc.
- 1 large head cauliflower or 2 small heads
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup marinara sauce or more if serving pasta
- 3/4 cup shredded vegan mozzarella
- 1/4 cup vegan parmesan for topping
- fresh basil for garnish
Instructions
- Mix together the ground flax seed and water. Let it set in the fridge for about 10 minutes. It will form a jelly or egg-like consistency.
- Pre-heat the oven to 425 degrees Fahrenheit.
- Grease a 9x13 baking dish with 1/2 tbsp of oil. Oil-free method: line the baking dish with parchment paper.
- Remove the leaves from the head of cauliflower.
- Slice the cauliflower into 1-inch steaks. The edges will probably fall apart, but you should be able to get 4 intact cauliflower steaks from a large head. Cut the stalks off each steak.
- Mix together the panko, garlic powder, salt, and pepper in a wide, shallow dish.
- Pour the flax seed mixture (or "flax egg") into another wide, shallow dish.
- Dip a cauliflower steak into the flax egg, and then press into the panko. Make sure to get the outer edges and both sides.
- Place the cauliflower into the prepared baking dish.
- Bake, covered, for 15 minutes.
- Remove the cover and bake for an additional 20-25 minutes, or until the cauliflower is golden brown and fork tender.
- Remove the dish from the oven and add a tablespoon or two of marinara on top of each cauliflower slice. Then add some shredded vegan mozzarella on top of each.
- Return to the oven for 6-8 minutes, or until the cheese has melted.
- Top with vegan parmesan and garnish with basil.
- Serve on top of a bed of spaghetti and marinara sauce.