Cauliflower Parmesan

Chef Bryan Nader

Ingredients

For Marinara Sauce

• 2 each 28oz cans San Marzano tomatoes with basil
• 1/4 c extra virgin olive oil
• 1/4 c grated onion
• 2 cloves of garlic, grated
• 1/4 tsp dried oregano
• ¼ c torn fresh basil leaves

For Cauliflower Parmesan

Yields 6 servings

• 1/2 c all-purpose flour
• 4 large eggs, lightly beaten
• 3 c panko or plain unseasoned breadcrumbs
• 1/4 tsp Kosher salt
• 1/4 tsp Black pepper
• 1 medium head cauliflower, trimmed and cut into 2-inch florets
• 1/2 c olive oil
• 1 c finely grated Parmesan, preferably Parmigiano-Reggiano
• 8 oz fresh mozzarella, torn into bite-sized pieces
• 5 c marinara, see the recipe above or use your favorite brand

Directions

For Marinara Sauce

1. Pour the tomatoes into a large bowl, reserving the juice. Hand crush the tomatoes and remove any tough membranes.
2. Add the olive oil to a large pot and place over medium heat. Once the oil is shimmering, add the onion and cook for 2-3 minutes, until they just start to brown. Add in the garlic and cook for 30 seconds.
3. Carefully add the tomatoes and their juice to the pot. Stir, bring mixture to a boil and then reduce the heat to low. Simmer for 1 hour to allow the flavors to come together.
4. Remove the pot from the heat and stir in the oregano and fresh basil.
5. Serve.

For Cauliflower Parmesan

1. Heat the oven to 400°F. Place the flours in a large resealable plastic bag. Place the egg and panko into separate wide, shallow containers. Season each with the salt and pepper.
2. Place the cauliflower pieces first into the plastic bag, seal the bag and shake to coat the cauliflower with the flour. Remove the cauliflower from the bag, shaking off any excess flour, then dip the cauliflower into the eggs, then coat with panko. Place the coated pieces on cauliflower onto a baking tray and into the refrigerator for 15-30 minutes.
3. Fill a large skillet with 1/2-inch olive oil. Place over medium heat. When oil is hot, carefully fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined baking tray.
4. Spray a 9×13 inch baking pan with nonstick cooking spray and spoon a thin layer of sauce (approximately 1 cup) over the bottom. Sprinkle one-third of the Parmesan over sauce. Scatter half of the cauliflower mixture over the Parmesan and top with half of the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
5. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes.
6. Let cool for 10 minutes before serving.