As the old adage goes, “That which is worth eating comes from much pain.” I clearly just made that up but the story that follows is not. This Cauliflower Parmesan is pretty darn tasty. No, it’s amazing but the pain inflicted upon me was horrible. So the story goes:
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After the photoshoot from this Cauliflower Parmesan recipe, I was putting back my wood props and since I am Miss Butter Fingers, one of the pieces dropped right down onto my big toe. I screamed in horror waiting for that initial pain to subside. You know, that “take your breath away because the wind got knocked out of you” pain. Little did I know I did a lot more damage than just getting the wind knocked out of me. (We’re talking toenail falling off sort of damage). Okay, that might be more dramatic but it felt like that.
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Anyone walking by my place must have thought I was getting murdered with all that screaming, cursing and crying. But there I was between a rock and a hard place: my toe was in excruciating pain but my cauliflower parmesan sat there on the table getting cold as I cried. So I did what anyone would naturally do…
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I ate my damn food. While wincing in pain. This dish is THAT good.
- 1 Tbsp. flax seed meal + 2 Tbsp. warm water, thickened
- ⅓ c. gluten-free flour
- ¼ c. water
- 1 c. gluten-free Panko crumbs
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp salt
- 4 thick slices cauliflower, cutlet form (slice from the middle where the stem is to keep intact)
- 4 servings of gluten free pasta
- mozzarella cheese (use nondairy, if needed)
- Favorite jar of spaghetti sauce
- oil for frying
- Preaheat oven to 450 degrees.
- In a shallow dish combine the flour coating ingredients.
- In another shallow dish, whisk together the ingredients for the bread crumbs.
- Dip each cauliflower cutlet gently into the flour coating first and then into the bread crumbs until completely coated. Be gentle when moving the cauliflower. You might want to use a spatula to move from one dish to the next and use a spoon to coat instead of flipping over.
- Heat up ¼ c. olive oil in a skillet over medium-high heat until hot and cook each side of the cauliflower until nicely browned on both sides (approx 5-7 min on each side)*
- In a baking dish, place the marinara sauce in the bottom. Top with cauliflower slices and non-dairy cheese. Bake for 10-12 minutes or until the mozzarella is melted.
- Serve over cooked pasta (optional).
Go meatless tonight by replacing chicken with cauliflower in my own version of Cauliflower Parmesan. You won’t even miss the chicken!
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