Cauliflower Parmesan

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 4 thick slices Cauliflower
  • 1 tsp Oregano, dried
  • 1/2 tsp Thyme, dried

• Condiments

  • 1 Favorite jar of spaghetti sauce

• Pasta & Grains

  • 4 servings Pasta, gluten free

• Baking & Spices

  • 1 tbsp Flax seed meal
  • 1/3 cup Gluten free flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 1 cup Panko crumbs, gluten-free

• Dairy

  • 1 Mozzarella cheese

• Liquids

  • 1/4 cup Water

Found on forkandbeans.com

Description

Ingredients

• 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

Directions

• 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).