Cauliflower Parmesan

Ingredients

• 2 large heads DOLE® Cauliflower
• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• 1½ cups unsweetened oat milk
• 1 cup white whole wheat flour
• 2 cups panko breadcrumbs
• 2 tablespoons nutritional yeast
• 1 teaspoon Italian seasoning
• ¼ cup shelled hemp hearts
• ½ teaspoon kosher salt
• 1½ cups low sodium marinara sauce
• 1 package (7.1 ounces) dairy free mozzarella style shreds
• 2 tablespoons chopped fresh basil

Directions

1.     Preheat oven to 400°F; line a rimmed baking pan with nonstick foil. Working with 1 head cauliflower at a time, place cauliflower, stem side down, on a cutting board; cut 3 (1-inch-thick) steaks from center (reserve remaining cauliflower for another use).

2.    Whisk lemon juice, milk and flour in a wide, shallow dish. Stir breadcrumbs, nutritional yeast and seasoning in a separate wide, shallow dish. Dip cauliflower steaks in lemon juice mixture, allowing excess to drip off, then into breadcrumb mixture to coat, pressing lightly so breadcrumb mixture adheres; place on prepared pan and sprinkle with hemp hearts and salt.

3.    Roast cauliflower steaks 30 minutes or until golden brown and tender, turning once. Top cauliflower steaks with sauce and shreds; roast 15 minutes or until heated through and shreds are melted. Makes 6 Cauliflower Parmesan.

4.    Serve Cauliflower Parmesan sprinkled with basil.

Tips & tricks

Chef Tips

Store cauliflower head in a loosely closed zip-top plastic bag or perforated plastic bag to keep cauliflower fresh longer and to prevent browning.

Toss remaining cauliflower florets in olive oil, spices, salt and pepper; roast 30 minutes at 400°F for a great dinner side dish.