Cauliflower Parmesan
Cauliflower parmesan steaks, basil aioli, buffalo mozzarella, and arugula on toasted ciabatta
This is the ninth recipe from Cooking Space.
Today on Cooking Space we’re going to nix the chicken and eggplant in favor of cauliflower steaks to make an easy, quick, and absolutely delicious parmesan sandwich. Cauliflower is great because it’s little healthier than chicken, and a little heartier than eggplant, splitting the difference to give you the ultimate best of both worlds.
You can prepare the whole thing in less than an hour, and to make things even easier, we’ll use a jar of Rao’s Homemade Marinara sauce, the closest thing to homemade sauce that’s not homemade I’ve ever tasted. It’s incredible.
If you’ve made chicken or eggplant parmesan before, this recipe will be an easy alternative, and we’ll drive it all forward with buttery toasted ciabatta, basil aioli, buffalo mozzarella, and fresh arugula.
And, so nothing goes to waste, I’ll also show you how to make an easy quick pickled cauliflower, using the pieces left over after we cut the steaks.
If you want to make a really nice lunch, or don’t have a ton of time to cook dinner, this recipe is perfect. let’s get it!
Ingredients
For the Parmesan
2 cauliflower heads
3 eggs, beaten
2 cups bread crumbs
1 1/2 cups flour for dredging
Kosher salt, to taste
Freshly ground black pepper, to taste
1 jar Rao’s Homemade Marinara
1 ball buffalo mozzarella
1 portion of ciabatta bread per sandwich
Basil aioli
A handful of arugula
Chile flakes
For the pickled cauliflower
2 cups white vinegar
¼ cup salt
¼ cup sugar
2 tbsps. black peppercorn
Leftover cauliflower from your steaks
Preparation
Prepare the cauliflower steaks
Cut steaks from the center of the cauliflower head, about ½ inch thick. Set aside. Remove florets from the remaining cauliflower and reserve for pickled cauliflower (recipe to follow).
Lightly beat eggs. Add salt and pepper to the flour and mix to combine. Dredge cauliflower steak in four, then dip in egg, followed by bread crumbs. Ensure that cauliflower is nicely coated with breadcrumbs. Shake off excess.
Slice thick pieces of buffalo mozzarella.
In a pan, over medium heat, heat olive oil until it shimmers. Add cauliflower steaks and cook until golden brown, flipping once.
Remove from oil and place on drain rack.
Heat Rao’s homemade Marinara in a saucepan until warm.
On a sheet pan lined with foil, place two ladles of warm marinara to create a base layer for the cauliflower. Place cauliflower on top of sauce. Top with additional sauce. Top with sliced buffalo mozzarella cheese. Add to preheated oven at 350 degrees F for 15 minutes.
Prepare the ciabatta & complete
Slice the ciabatta lengthwise and coat with melted butter on the cut side. Grill until toasted. Remove from heat.
To build the sandwich, place basil aioli on top of a piece of bread. Add sauce to the other slice. Top with cauliflower parm steak. Garnish with arugula and slice in half, and drizzle with olive oil. Slice sandwich in half and serve.
Make pickled cauliflower with the leftover florets
After slicing the steaks, you should have enough leftover cauliflower florets to make pickles.
Combine all ingredients (except cauliflower) in a saucepan, and bring to a simmer. Pour over the cauliflower in a glass jar, and allow to sit for at least an hour.
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