ChezCindy: Cauliflower Steaks Parmesan-Style

 

If you are looking for an alternative to Chicken Parmesan, or simply enjoy cauliflower, this recipe might be perfect for you.  My recipe swaps out the chicken replacing it with cauliflower steaks.  The steaks are grilled and are not breaded and fried as a traditional chicken parm.  Each grilled steak is topped with a mix of Italian melting cheese and a drizzle of marinara sauce.  I spiced my sauce with a bit of Calabrian chilies to add a zip to the final dish.  

I used an electric indoor grill unit, a new release from GreenPan, to cook the cauliflower steaks.  You may have a Cuisinart Griddler or even an older George Forman Grill.  All of these will work to make this recipe.  Don't have any of these?  A large cast iron Lodge skillet will do just fine.  

 Cauliflower Steaks Parmesan-Style

1 medium-large cauliflower head

3 tablespoons olive oil

1/8 teaspoon dried oregano

1/8 teaspoon fennel seed

1/8 teaspoon garlic powder

1/2 teaspoon kosher salt

1 cup mix of fresh grated Italian melting cheese (fontina, asiago, and/or provolone) 

2 tablespoons fresh grated Parmesan cheese

1/2 teaspoon Calabrian chilies in oil

1 cup marinara sauce

Cut the cauliflower head into 3 steaks, each being 3/4" thick.  Reserve the remaining bits of cauliflower for another use.  Place the cauliflower steaks onto a large plate.  Set aside.  

Pour the olive oil into a small bowl, adding in the dried oregano, fennel seed, and garlic powder.  Stir to combine.  

Heat an electric indoor grill to high temperature, 425 degrees if your unit has a read-out display.  

Using a small spoon, lightly coat both sides of the steaks with the seasoned oil.  Evenly sprinkle the steaks with the salt.  Place the steaks onto the hot grill, cooking until both sides are deeply cooked with grill marks and the steaks are soft when pierced with the tip of a knife.  

Generously cover each steak with a handful of the grated cheese.  The cheese will melt with the carry-over heat from the grill.  Transfer the steaks to a serving platter.  

Mix together the Calabrian chilies and the marinara sauce.  Lightly drizzle the steaks with the sauce, sprinkling with fresh grated Parmesan cheese.  Serve as a side dish or with pasta.