Baked Cauliflower Parmesan Steak

Dinner, Main Dish, Vegan

Baked Cauliflower Parmesan Steak is a great comfort dish.  The cauliflower steaks are coated with a spicy sauce and then baked to perfection.  They were covered in a delicious Marinara Sauce and topped with plant based mozzarella cheese.



Baked Cauliflower Parmesan Steak

1 8 oz. Package of of chickpea spaghetti pasta
1 head of cauliflower, sliced into 1 inch steaks
2 tablespoons of olive oil
1 tablespoon of Italian seasoning
1 teaspoon of smoked paprika
1/4 teaspoon of ground black pepper and Himalayan salt
1/2 cup of of vegan Parmesan cheese
1 1/2 cup of marinara sauce, or as desired
3/4 cup of vegan shredded cheese
Garnish with fresh basil, chopped
-Preheat the oven to 425F.
-Line a baking sheet with parchment paper. Set aside.
-Slice the cauliflower working from the bottom, slice the head into 1 inch thick steaks on a cutting board and cut away the thick green stems. Arrange the cauliflower steaks on the baking sheet with parchment paper. Set aside.
-In a small bowl, mix together the olive oil, Italian seasoning, smoked paprika, Himalayan salt and pepper. Whisk ingredients together. Brush over both sides of the cauliflower steaks and any loose florets. Bake the cauliflower on the center rack for 20 minutes. Remove from the oven and with a spatula, gently turn the steaks and florets over.
-Sprinkle the vegan Parmesan cheese on top of the florets then continue baking until Parmesan turns golden and the cauliflower is tender for about 18 to 20 additional minutes.
-Remove the sheet pan from the oven and turn the oven to broil. Brush the cauliflower steaks with 1 cup of marinara sauce and top with shredded vegan cheese.
-Place the cauliflower in the oven on the upper rack and broil for 2 to 3 minutes or until the cheese is melted. Make sure to watch the broiler. Serve with chickpea spaghetti and warm marinara sauce. Sprinkle with chopped basil.


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