We've counted your votes, and the winning recipe is...Baked Cauliflower Parmesan. Thank you to everyone who voted and helped me celebrate 4 years of The Well Plated Cookbook!
Click the image below (or HERE) to watch me make this delicious, crowd-pleasing recipe over on my Instagram page (@wellplated). You can access the full recipe below.
1/2 cup finely grated Parmesan (about 2 1/2 ounces)
3/4 cup shredded part-skim mozzarella cheese (about 3 ounces)
1 cup good quality prepared tomato-based pasta sauce, plus additional for serving as desired
¼ cup thinly sliced fresh basil
Optional, for serving: prepared whole wheat spaghetti, linguini, or similar long pasta or zucchini noodles
DIRECTIONS:
Place rack one rack in the center of the oven and a second rack in the upper third. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
Place the cauliflower on a cutting board and slice off the base so that it forms a flat surface. Cut away the thick green stems. Stand it up on its cut end, floret-side up. Working from top to bottom, slice the head into 1-inch thick "steaks" (I recommend starting at the center, then working your way out). Some of the slices may break apart and florets on the sides will fall away, which is just fine. Arrange all of the cauliflower, both steaks and florets, in a single layer on the prepared baking sheet.
In a small bowl, stir together the oil, Italian seasoning, garlic powder, salt, and pepper. Brush over both sides of the cauliflower. Turn any lose florets so that their flat, cut sides are facing down and touching the pan.
Bake the cauliflower on the center rack for 20 minutes. Remove from the oven and with a thin, flexible spatula, gently turn the steaks and florets over. Sprinkle the Parmesan over the top. Return the pan to the oven and continue baking until the Parmesan turns golden and the cauliflower is tender and caramelized at the edges, about 18 to 20 additional minutes. Remove the pan from the oven and turn the oven to broil.
While the cauliflower cooks, prepare any noodles you'd like to serve with the cauliflower. If you'd like extra sauce to serve on the side or with the noodles, warm it in a small saucepan over medium heat.
Once the cauliflower has baked, spoon the tomato sauce over the top. Sprinkle with mozzarella. Return the cauliflower to the oven, placing the pan on the upper rack. Broil until the cheese is melted and turning golden, about 1 to 3 minutes. Do not walk away from the oven to ensure the cauliflower does not burn. Remove from the oven and sprinkle with basil. Enjoy immediately with noodles and warmed sauce as desired.
Want More Delicious Recipes Like This?
If you think this recipe is good, just wait until you see the recipes in my new cookbook, Well Plated Every Day!
It has 100+ BRAND NEW recipes. This book has everything from easy, wholesome mains (including an entire chapter of one-pan meals) to party-ready appetizers.
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