Cauliflower Parmigiana

This dish was a result of a serious craving! I adore anything with Napoletana sauce and my number one veggie – cauliflower! Full of goodness and so easy to prepare, it’s such a warm and nourishing option for those rainy nights. Finish it off with a touch of Parmesan cheese and some fresh basil – simply delish!

 

Cauliflower Parmigiana

 

Serves:  4 (as a side)

 

Ingredients: 

  • 1 head cauliflower, chopped into florets
  • 1 cup organic Napoletana/tomato-based sauce (good quality, without additives or sugar)
  • 1/2 red onion, finely chopped chopped
  • 1 tbsp coconut oil
  • 2 tbsp olive oil
  • 1/2 cup parmesan cheese
  • Handful of chopped basil
  • Himalayan rock salt

 

Method: 

  1. Pulse a cauliflower head in a food processor until it reaches rice-like consistency.
  2. Heat up a large saucepan and melt coconut oil.
  3. When the oil has melted, add half a chopped onion.
  4. Once the onion starts to brown, gradually add the cauliflower rice.
  5. Drizzle olive oil and sprinkle salt over cooking cauliflower.
  6. When the rice starts to cook (4-5 minutes) – add the Napoletana sauce. Stir to combine.
  7. Turn off pan. Sprinkle over Parmesan and chopped basil.
  8. Spoon on to plates and enjoy!

 

Notes:

  • This dish pairs perfectly with grilled chicken and avocado.
  • For my vegans – leave out the cheese and instead sprinkle with some crushed cashews or vegan cheese if you wish.
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