Cauliflower Parmesan

This cauliflower parmesan is flavorsome and a much lighter, healthier alternative to classic parmesan that instantly puts you in a food coma!

Yields 3-4 Servings | Total Time 60 minutes

Ingredients (Cauliflower)

• 1 large head cauliflower, cut into 1-2’’ florets

• 1/2 cup chickpea flour

• 1 cup water

• 2 tbsp nutritional yeast

• 1 cup almond flour

• 1/4 cup tapioca flour

• 1 tsp oregano

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

• Olive, coconut, or avocado cooking spray (optional)

Preparation

1. Preheat oven to 400F and line a large baking sheet with parchment paper.

2. Wet Batter: In a large bowl, whisk together the chickpea flour, water, nutritional yeast, and salt & pepper to taste. Set aside.

3. Dry Batter: In another large bowl, whisk together the almond flour, tapioca flour, oregano, paprika, salt & pepper. Set aside.

4. Cut cauliflower into 1-2” florets. Then dip each floret into the chickpea wet batter, dripping off any excess, followed by coating them in the dry batter and lining them on the baking sheet.

5. Lightly coat with desired cooking spray oil and place in the oven to bake for 30-40 minutes or until cooked through and browned. If you do not want to top it with cheese, simply serve at this point in time with your sauce and desired sides!

6. Remove from oven and turn the oven to a low broil (or highest heat - like 450F - if your oven does not have a broil setting).

7. Transfer the cauliflower to a large oven safe skillet or baking dish. Top with marinara sauce and cashew mozzarella (see below) and place in oven until the cheese melts and begins to brown.

8. Top with fresh basil and enjoy! Serve with a salad, over your favorite pasta, or even a grain.

9. Store extras in the fridge for up to 3 days but do not freeze.

Recipe (Classic Marinara Sauce & Cashew Mozzarella)

• Classic Marinara Sauce

• Cashew Mozzarella

NOTE: Also feel free to just use your favorite store-bought brands of these products!