Parmesan-Crusted Cauliflower Steaks with Marinara Recipe:
Cauliflower Steaks, Growing up, my more youthful brothers and I didn’t make supper simple for our mother. We may concur on an exceptionally brief list of menu things, counting pizza, pasta, and shelled nut butter sandwiches (white bread, hold the outside!). We ate more spaghetti with marinara sauce for supper than anything else. It was the supper I made for myself when Mother made something I didn’t like (hack cough, steak).
This cauliflower and spaghetti dish is a return to my childhood suppers. These days, I pick entirety grain pasta since it keeps me feeling full for so much longer, and I like to include as much vegetables as pasta. I’ve been truly into roasted cauliflower this winter and it’s the culmination, healthy, and sound expansion of this classic consolation meal.
I’ve been enticed to sprinkle Parmesan over everything that enters my oven ever since I made Ashley’s Parmesan-crusted bread garnishes, so I seem to stand up to including a sprinkle to these cauliflower “steaks.” (By steaks, I cruel long, thick cuts of cauliflower.) Fair a little sprinkling of Parmesan changes into brilliant, bubbling goodness in the oven and lifts this basic, three-part dish to something special.
Since this dish is so basic, the personal components ended up all the more critical. You’ll need to select tall quality entire-grain pasta and a fresh-tasting marinara sauce. They are not all made equally!
I keep in mind that, to begin with time I attempted the entirety of wheat pasta at my friend’s house in the third review. It was soft and thick and I had the hardest time being a benevolent supper visitor that night. Entire wheat pasta has come a long way since that point. My favorite brand of entirety wheat pasta is DeLallo, so I’m truly energized to be working with them this year. If you’re still doubtful about almost entire-grain pasta, I trust you’ll give DeLallo’s pasta a chance!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 minutes
Simple, solid weeknight supper highlighting broiled cauliflower steaks with marinara sauce and entire-grain spaghetti. The formula yields 4 portions.
INGREDIENTS FOR Cauliflower Steaks
Cauliflower “steaks”
- 1 large head of cauliflower
- 2 to 3 tablespoons olive oil
- 1 ounce finely ground Parmesan (about ¾ cup)
- Salt and naturally ground black pepper
Everything else
- 8 ounces whole grain spaghetti, DeLallo Natural Entire Wheat Spaghetti recommended
- 1 (25-ounce) jar of marinara sauce, DeLallo Pomodoro Fresco Marinara Sauce recommended
- Optional garnishes: more ground Parmesan, more pepper and/or squeeze ruddy pepper flakes
INSTRUCTIONS FOR Cauliflower Steaks
- Preheat oven to 425 degrees Fahrenheit and line an expansive heating sheet with material paper. Turn the cauliflower on its side and cut off the projecting conclusion of the stem. Put the cauliflower on a cutting board with the floret side up and utilize a sharp cut to cut it into 1-inch thick cuts. Don’t stress if a few of your cuts drop apart.
- Transfer the cauliflower to your arranged heating sheet. Sprinkle on two tablespoons of olive oil and delicately hurl to coat. Rub the oil onto all sides of the cauliflower until all pieces are delicately coated, including more oil if vital. Sprinkle the cauliflower with salt and pepper. Orchestrate it in a single layer and cook for 20 minutes.
- Remove the cauliflower from the oven and carefully flip the cauliflower. Sprinkle the Parmesan over the cauliflower and return it to the stove for another 18 to 20 minutes, until the Parmesan is brilliant and the cauliflower is delicate and caramelized on the edges.
- Meanwhile, bring an expansive, salted pot of water to bubble. Include the spaghetti and cook until al dente, agreeing to bundle headings. Deplete and hurl with a light sprinkle of olive oil to avoid sticking.
- Warm the sauce in a medium pot on the stove. Cover and keep up a tender stew until you’re prepared to serve.
- Divide the spaghetti into personal bowls or plates, best with adequate marinara sauce and simmered cauliflower. If you’d like, include a sprinkle of extra Parmesan, pepper and/or ruddy pepper flakes.