We are still under the grips of the COVID-19 Stay- at- Home order. Now that we are getting into late spring, the pandemic is definitely going to impact the summer plans of many. Thankfully, we don't have any major milestones this year. I was looking forward to my niece's HS graduation and going to visit my sister and her family in Portland, however. Hopefully soon.
The uncertainty is scary; we are all watching the devastation to many business and the toll it is taking on our local, national and global economies with each passing day. Today, we heard there may be a drug which speeds up the recovery time. Let's hope that is true.
I'm still not sick of cooking...yet. But it would be nice to be able to go out for a pizza or take a ride up to the Keweenaw with friends to get a burger at the Eagle Harbor Inn. Again, hopefully soon.
This is a dish I found in NYT Cooking and I thought I'd give it a try; they have great recipes and I get a lot of inspiration from their site. Little did I know this recipe for Cauliflower Parmesan would be so fabulous. I altered it a bit and added sweet cudighi sausage to the sauce, I roasted the cauliflower instead of frying in oil and, to make this a Keto dish, I used coconut flour and substituted grated parmesan cheese for the panko bread crumbs. .
This can be a light main dish, served like you would have eggplant or chicken parm or it would also work as a great side option.
Keep strong and keep hanging on, fellow foodists.
- xxoo Foodie Mama
- ½ cup Gluten Free flour(use coconut or almond flour for Keto)
- 2 large eggs, lightly beaten
- 2 cups freshly grated Parmesan cheese (for dredging and layering)
- Kosher salt, as needed
- Black pepper, as needed
- 1 medium head cauliflower, trimmed and cut into 2-inch florets
- 5 cups of Foodie Mama's Marinara Sauce
- 8 oz sweet cudighi sausage, browned over medium heat until fully cooked
- ½ pound fresh mozzarella, torn into bite-size pieces
- Prepare the Foodie Mama's Marinara sauce, adding in the browned cudighi sausage to the recipe prior to adding the tomatoes. (for a meatless option, omit the sausage)
- Heat oven to 425 degrees. Place flour, eggs and 1 C Parmesan into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with Parmesan. Repeat with remaining cauliflower.
- Spray a sheet pan with cooking spray and arrange prepared cauliflower. Roast for 25 minutes, turning after 12 minutes. Remove from oven and set aside for assembly.
- To assemble: Spoon a layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the (second cup) Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with more sauce, more Parmesan, cauliflower and mozzarella. Repeat, ending with a final layer of sauce and Parmesan.
- Reduce oven temp to 400 degrees and bake, uncovered, for about 40 minutes, until cauliflower is slightly browned and cheese is bubbly. Let stand for at least 5 minutes before serving.