rosemary cauliflower “steak” parmesan

by Jackie Newgent  |  April 27, 2012  |  3 Comments
Makes 4 servings: 1 “steak” each Chicken Parmesan is one of those Italian comfort foods that seems like it might not be overly caloric. But the chicken is usually breaded and fried—which gives the dish a greasy start before anything else is added. The goal here was to create an entrée that was a little lighter but still luscious and loaded with texture and plant-based pleasure. This lovable (and slightly larger!) result made with a thick, caramelized, steak-like portion of cauliflower will amaze you and your palate. It’ll impress guests. The bonus: It’s really simple to prepare. Savor this vegetarian comfort food along with a protein rich appetizer or side, like organic edamame, Italian baked tofu, bean salad, or roasted...
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