Cauliflower Parmesan with Zucchini Noodles
Try this Cauliflower Parmesan with Zucchini Noodles recipe, or contribute your own.
Try this Cauliflower Parmesan with Zucchini Noodles recipe, or contribute your own.
- salt and pepper
- 1 teaspoon dried oregano
- 1 cup shredded mozzarella cheese
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- for the noodles:
- 1/2 cup almond flour
- â½ cup water
- for the cauliflower:
- 1 large head cauliflower outer leaves removed and stem intact, rinsed and patted dry
- â½ cup almond milk
- â¼ cup grated parmesan cheese + more to garnish
- â¼ teaspoon red pepper flakes + more to garnish
- â½ cup marinara sauce
- 2 basil leaves chiffonaded, sliced
- 2 medium zucchini blade d, noodles trimmed
- Carbohydrate 59.4778233341136 g
- Cholesterol 35.41333336327 mg
- Fat 21.9738679240314 g
- Fiber 22.5218623764667 g
- Protein 32.1977641779265 g
- Saturated Fat 6.71701833804298 g
- Serving Size 1 1 Serving (931g)
- Sodium 530.671995081091 mg
- Sugar 36.9559609576469 g
- Trans Fat 1.71683916703858 g
- Calories 490 calories
Step-by-step
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
- Slice the cauliflower lengthwise from the center into two 1 inch pieces. The sides of the cauliflower will crumble and that's okay, just reserve for future use (roast and use in veggie bowls, make buffalo cauliflower, make a cauliflower mash, etc.)
- In a medium bowl, whisk together almond milk, water, Parmesan, flour, garlic powder, onion powder, oregano, red pepper flakes, salt and pepper.
- Transfer the mixture to a shallow baking dish that will fit the cauliflower steaks.
- Dredge the steaks through the mixture and coat them well, patting the mixture into the crevices of the cauliflower.
- Place the dredged cauliflower steaks onto the baking sheet and bake for 20 minutes.
- Flip and bake another 20 minutes or until fork tender and golden brown.
- While cauliflower bakes, spiralize the zucchini on Blade D. Trim the noodles with clean kitchen shears.
- Heat a large non-stick skillet over medium-high heat. Once oil is shimmering, add the zucchini noodles.
- Toss and cook for 5 minutes or until noodles are wilted and cooked.
- Set aside on two plates, garnish with Parmesan cheese (about a teaspoon per plate) and cover to keep warm.
- Once cauliflower is done baking, remove from the cauliflower from the oven and pre-heat the broiler on high.
- Top each cauliflower steak with marinara sauce and then top with mozzarella cheese.
- Transfer the cauliflower to the oven and broil for 2-3 minutes or until mozzarella starts bubbling.
- Remove from the oven and immediately garnish with Parmesan, basil, red pepper flakes.
- Serve the cauliflower steaks with the zucchini noodles.
Cauliflower Parmesan with Zucchini Noodles: A Weeknight Winner
As a busy working mom, finding quick, healthy, and delicious meals that the whole family will enjoy is always a top priority. This Cauliflower Parmesan with Zucchini Noodles recipe has become a staple in our weeknight dinner rotation. It's surprisingly easy to make, packed with flavor, and feels much fancier than the simple ingredients suggest. I love how versatile this dish is – you can easily adjust the spice level to suit your preferences, and the zucchini noodles provide a healthy and light alternative to traditional pasta.
The best part? This recipe requires minimal prep time. While the cauliflower is baking (and trust me, the aroma is incredible!), I usually tackle other household tasks or spend a few precious minutes catching up with my kids. The spiralizing of the zucchini takes only a few minutes, and the rest is simply a matter of assembling and baking. The result is a beautiful, flavorful meal that’s ready in under an hour – a true lifesaver on a busy weeknight.
Why this recipe works:
- Speed: The entire dish comes together relatively quickly, perfect for busy weeknights.
- Health: It's a low-carb, high-protein, and fiber-rich option compared to traditional Parmesan dishes.
- Flavor: The combination of creamy cauliflower, savory Parmesan, and slightly sweet zucchini is simply delicious. You can easily customize the spices to your taste.
- Versatility: Leftovers are great for lunch the next day, and the recipe is easily adaptable to different dietary needs. For instance, you can easily swap the almond milk for another milk alternative, or use different cheeses.
Tips and Variations:
- Cauliflower Prep: Don't be afraid if the cauliflower crumbles a bit when you slice it. The smaller pieces still cook perfectly and can be used in other recipes later.
- Zucchini Noodles: If you don't have a spiralizer, you can julienne the zucchini using a vegetable peeler or mandoline.
- Spice Level: Adjust the amount of red pepper flakes to your liking. A dash is enough for a subtle kick, but feel free to add more for a spicier dish.
- Cheese Lovers: Feel free to experiment with other cheeses! Asiago, Pecorino Romano, or even a blend of Italian cheeses would work wonderfully.
- Add-ins: For extra flavor and texture, consider adding some sauteed mushrooms, spinach, or sun-dried tomatoes to the zucchini noodles.
- Make it a complete meal: Serve with a side salad or some crusty bread for a satisfying and balanced meal.
This Cauliflower Parmesan with Zucchini Noodles recipe is more than just a meal; it's a testament to the power of simple ingredients and efficient cooking. It allows me to nourish my family with a healthy and delicious meal without sacrificing precious time. I hope you enjoy it as much as we do!
Ingredients you'll need: (Remember to adjust quantities based on the number of servings you need.)
- Cauliflower
- Zucchini
- Almond Milk
- Parmesan Cheese
- Almond Flour
- Marinara Sauce
- Mozzarella Cheese
- Garlic Powder
- Onion Powder
- Oregano
- Red Pepper Flakes
- Salt and Pepper
- Basil
