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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Cal/Serv:
278
Chicken Parmesan is one of our favorite things to indulge on. When we need something a little lighter, this cauliflower version is hands down the best substitute. Coated in marinara and plenty of cheese it's a low-carb dream.
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Ingredients
- 1/4 cup
lemon juice
Kosher salt
- 1
large head cauliflower, stem trimmed
- 1/4 cup
extra-virgin olive oil
Freshly ground black pepper
- 2 cups
- 1 1/2 cups
shredded mozzarella
- 1/3 cup
freshly grated Parmesan
Basil leaves, for garnish
Directions
- Step 1Preheat oven to 450°. Bring 10 cups water, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and return to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged.
- Step 2Simmer until a knife easily inserts into the center, about 12 minutes. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet and pat dry with paper towels.
- Step 3Brush cauliflower all over with oil. Season with salt and pepper. Roast, rotating sheet halfway through, until golden all over, about 25 minutes.
- Step 4Top cauliflower with marinara and mozzarella. Increase oven to broil and broil until cheese is melty, about 3 minutes.
- Step 5Sprinkle with Parmesan and top with basil before serving.
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