Every time I move to a new city, state, or country, my body takes time to adjust to its new environment and surroundings (granted, I’m sure this happens to most people). However, I’ve noticed since I’ve moved to Puerto Rico, my diet has changed the most out of everything. Sure, my skin is breaking out since I’m not use to the humidity. Sure, my sleep patterns are completely off adjusting to the time change. But it’s my diet that’s changed the most.
One of the biggest changes has been the amount of meat I’ve been consuming, or should say, the lack of meat I’ve been consuming. Back on the mainland, I felt like I ate a lot more meat. I’m not a huge meat-eater by any means, but I would have it a couple/few times a week back in Scottsdale. Now, I find I go a couple weeks without meat… Why am I sharing this? Well, for those that follow my recipes, you’ve probably noticed the change – but if you haven’t, I wanted to give y’all a heads up, that a lot more vegetarian recipes will be showcased on this site.
Will this be a full on vegetarian site? Honestly? I don’t know. I’m currently having an inner battle figuring out why my interest in consuming meat has dropped. Is it because I love animals? Is it because I believe it’ll help my health? Is it because of global warming? Is it because I still haven’t found a good butcher?
I don’t know. I don’t know. I don’t know.
However, I promise to update y’all once I find out. Until then, here’s a BOMB Cauliflower Parmesan recipe!
What you need to make Cauliflower Parmesan
- 2 large heads of cauliflower, cut vertically into 1.5” planks, stem trimmed*
- 4 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 2 cups marinara sauce
- 1/2 cup freshly shredded Parmesan, divided
- 1 1/2 cup shredded sharp-white cheddar* or mozzarella
Hot tips when making Cauliflower Parmesan
- Learn from my mistakes, trim the stem just enough that it’s easy to cut the planks. However, don’t cut too much of the stem away, or your head of cauliflower may fall apart. You can always trim back the stem once the planks are cut.
- Classic chicken parmesan recipes call for mozzarella, but I’m a sucker for white cheddar – which I used for this recipe. Both are delicious, so choose whichever you want!
How to make Cauliflower Parmesan
Step numero uno, preheat your oven to 425°. Then head on over to grab your 2 large heads of cauliflower, and cut down the stem; then begin cutting the heads vertically, into 1.5” planks. Once done, arrange cauliflower planks in a single layer on a baking sheet, and brush both sides with oil and season with salt and pepper.
Aren’t those gorgeous? I love cauliflower, it’s such a versatile vegetable to work with. Continuing on…
Place cauliflower planks (oiled and seasoned) into preheated oven, and roast them for 30-35 minutes. Be sure to flip the planks at the halfway point, so both sides are roasted. Once done, remove from the oven and top each plank with marinara sauce:
Then with Mozzarella (or white cheddar):
And finish topping them off with 3/4 of your parmesan:
I’ve died and gone to cheesy heaven. Wow. Isn’t that a beautiful site?
Once you’ve cheesed up your cauliflower, switch the oven over from bake to broil, and broil the cauliflower until the cheese is golden and begins to bubble (around 3-4 minutes). Remove from oven, and sprinkle with remaining parmesan. Enjoy!
Want more delicious vegetarian recipes? Check out these below:
Cauliflower Parmesan
Ingredients
- 2 large heads of cauliflower, cut vertically into 1.5” planks, stem trimmed*
- 4 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 2 cups marinara sauce
- 1/2 cup freshly shredded Parmesan, divided
- 1 1/2 cup shredded sharp-white cheddar* or mozzarella
*Learn from my mistakes, trim the stem just enough that it’s easy to cut the planks. However, don’t cut too much of the stem away, or your head of cauliflower may fall apart. You can always trim back the stem once the planks are cut.
*Classic chicken parmesan recipes call for mozzarella, but I’m a sucker for white cheddar – which I used for this recipe. Both are delicious, so choose whichever you want!
Instructions
- Preheat oven to 425°
- Arrange cauliflower planks in a single layer on a baking sheet. Brush both sides with oil and season with salt and pepper
- Roast cauliflower for 30 – 35 minutes, flipping once at the halfway point
- Remove from oven and top each cauliflower steak with marinara sauce. Sprinkle with cheddar and 3/4 of the Parmesan
- Switch oven from bake to broil, and broil cauliflower until cheese is golden and begins to bubble (around 3-4 minutes)
- Remove from oven, and sprinkle with remaining Parmesan
