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†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.
Cooking without meat or wheat flour requires deliberate manipulation of moisture and starch. This preparation relies on a thick almond milk and flour batter to shield the interior of the cruciferous vegetable while allowing the outer edges to caramelize.
- Slice the head straight through the dense core to yield two intact one-inch vertical slabs.
- Whisk the almond milk, water, Parmesan, and almond flour into a dense slurry that clings to the raw florets.
- Bake the coated slabs at 450 degrees Fahrenheit for twenty minutes per side until they reach a fork-tender consistency.
- Spiralize the zucchini using blade D, then snip the long strands with kitchen shears to prevent stringy tangles.
- Saute the squash noodles over medium-high heat for five minutes until they soften without releasing excessive liquid onto the plate.
- Switch the oven to high broil for two to three minutes to melt the mozzarella without burning the dairy proteins.
Managing water content dictates whether the zucchini stays crisp or turns soggy. Salting the squash beforehand draws out cellular moisture, securing a firm foundation for the rich sauce.
