Parmesan-Crusted Purple Cauliflower
Loaded with flavor, color and Parmigiano Reggiano cheese, these roasted cauliflower “steaks” would make the perfect vegetarian entrée at any Thanksgiving feast. To make this dish vegan, you can swap the cheese for nutritional yeast. Can’t find purple cauliflower? Just use the white variety — you’ll still get plenty of color from the parsley garnish.
Serves 6 to 8
- 1 large head purple cauliflower
- ½ cup grated Parmigiano Reggiano
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons extra-virgin olive oil
- ¼ cup toasted pine nuts
- ¼ cup roughly chopped parsley
Preheat oven to 400°F. Line a sheet tray with parchment paper or a Silpat.
Slice cauliflower lengthwise through the core into four 1-inch-thick steaks/planks. You want a large flat surface area on each piece for the crust to adhere to.
Brush flat cauliflower sides with olive oil and place on the prepared baking sheet, keeping space between each piece to prevent steaming. Sprinkle with half of the cheese and pepper and press down lightly.
Bake for 15 minutes until crust is golden and flip over. Top with remaining cheese, season with pepper and return to oven for another 15 minutes or until cheese is deep golden brown.
Serve with pine nuts and finely chopped parsley.