Baked Cauliflower Parmigiana

Ingredients:

• 1 large head cauliflower, trimmed and sliced into 1-inch thick steaks
• 1/4 cup (60ml) olive oil
• Kosher salt and pepper, to taste
• 1 28-ounce (793g) can crushed tomatoes
• 2 garlic cloves, finely grated
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1/2 cup (85g) panko breadcrumbs
• 1/4 cup (16g) Parmesan cheese, finely grated
• 1/4 cup (7g) parsley leaves, finely chopped
• 1 teaspoon lemon zest, freshly grated
• 1 8-ounce (227g) ball fresh mozzarella cheese, torn into bite-size pieces

Optional garnishes

• Torn basil leaves
• Flaky sea salt

Directions

Preheat the broiler to high and position a rack 4 inches below the heat. Arrange the cauliflower pieces on a large rimmed baking sheet and brush with 2 tablespoons of olive oil. Season with salt and pepper. Broil the cauliflower, flipping once, until browned around the edges, 8–10 minutes per side. Reduce the oven to 425°F (218°C).

In a medium bowl, whisk the crushed tomatoes with the garlic, oregano and crushed red pepper. Season with salt and pepper. In a small bowl, toss the panko with the Parmesan cheese, parsley, lemon zest and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Spread half of the tomato sauce in a single layer in a 2-quart baking dish. Arrange the cauliflower pieces in the baking dish. Top with the remaining sauce and smooth the top. Arranged the torn mozzarella on top and then sprinkle generously with breadcrumbs.

Bake for 15–20 minutes, or until the cheese is melted and the top is beginning to brown. Let cool slightly, then garnish with torn basil leaves and serve immediately.

Serves: 4 | Serving Size: 1/4 of the casserole

Nutrition (per serving): Calories: 310; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 10g; Cholesterol: 10mg; Sodium: 683mg; Carbohydrate: 26g; Dietary Fiber: 7g; Sugar: 13g; Protein 12g