Ingredients
Scale
- 1/4 cup olive oil, divided
- 1 large head of cauliflower, cut into 1/2 inch (or so) thick slices.
- 2 large eggs, scrambled in a shallow bowl
- 3 cups gluten free Italian herb breadcrumbs
- 1/2 teaspoon red pepper flakes (or more, if you want it spicier)
- 1 1/2 cups marinara sauce, plus more to serve with pasta
- Mozzarella cheese, sliced
- garnish with fresh Parmesan, red pepper flakes and flake salt, if desired.
- 10 basil leaves, sliced thinly
Instructions
- Preheat your oven to 425F.
- Set up your breading station. Starting with the sliced cauliflower then the shallow bowl of eggs that are simply mixed. Then a shallow bowl with the herb breadcrumbs with red pepper flakes mixed in. Then an oiled baking sheet tray.
- Start with one steak of cauliflower. Dip it into the egg and flip over to coat both sides. Drip dry quickly and add it to the breadcrumbs. Press down slightly and flip over to coat the cauliflower. Add the steak to the oiled pan. Repeat until all the steaks and large florets of cauliflower are breaded.
- Bake in your oven for 8 minutes. Flip the cauliflower over and cook another 8 minutes.
- Remove the steaks from the oven. Turn our oven to broil.
- Top the steaks with a spoonful (about 2-3 tablespoons) of marinara sauce. Top with slices of mozzarella cheese. Return to the oven on the top rack and cook for 2-3 minutes or until the cheese has melted and is slightly brown (make sure to watch it so it doesn’t burn).
- Remove from the oven and serve with gluten free pasta, fresh basil and all the garnishes you love.
Notes
You may just get 4 “steaks” that stay together per head of cauliflower. Coat the pieces that fall off and prepare just like the larger pieces or steaks that stay together.
If you can’t find Italian herb breadcrumbs, add 1 teaspoon each, dried parsley, oregano, and garlic powder
- Prep Time: 10
- Cook Time: 22
- Category: vegetarian
- Method: oven
- Cuisine: dinner