Cauliflower Parmesan

Ingredients:

Tomato sauce

• 2 tbsp. l. olive oil
• 1 small onion, chopped (about 1 cup)
• 2 cloves of garlic, crushed
• 1 can (800 g) of canned crushed tomatoes

Cauliflower

• 1 head of cauliflower (1-1.2 kg)
• 1.5 cups premium flour
• 2 tsp garlic powder
• 1 cup of milk
• 2 large eggs
• 1.5 cups Italian breadcrumbs
• 2 tbsp finely grated Parmesan
• Vegetable oil, for frying
• 1 tbsp. grated mozzarella (about 220 gr.)
• 1 cup torn fresh basil leaves
• Special equipment: deep fat thermometer

Preparation:

1. Tomato sauce:

   
   Heat the olive oil in a large skillet or saucepan over medium-high heat. Add the onion and cook until softened, translucent, and lightly browned around the edges, about 2 minutes. Add the garlic and cook until fragrant, another 30 seconds. Pour in the pureed tomatoes. Bring to a simmer and cook, stirring occasionally, until the flavors meld and the liquid begins to reduce slightly, 10-15 minutes. Season the sauce with salt and pepper to taste. Keep it on low heat until ready to use.

2. Cauliflower:

   
   Meanwhile, trim the base of the cauliflower stems, then slice the head into 2-cm-thick slices to create steaks. Cut any remaining florets into 2.5-cm pieces. Sprinkle the cauliflower on both sides with 1/4 teaspoon of salt and black pepper.
3. In a shallow bowl, combine flour, garlic powder, 1 teaspoon salt, and 2 teaspoons black pepper. In another shallow bowl, combine milk and eggs. In a third shallow bowl, combine breadcrumbs With Parmesan. Dip the cauliflower steaks and 2-cm-thick pieces, one at a time, first into the flour mixture, then into the egg mixture, and then into the breadcrumb mixture, pressing firmly to coat. Transfer the breaded cauliflower to a wire rack on a rimmed baking sheet.
4. Place another rack on a rimmed baking sheet. Heat about 1 inch (2.5 cm) of vegetable oil in a deep cast-iron skillet or Dutch oven over high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. Fry the cauliflower steaks one at a time, turning after about 1 minute, then turning several more times until all sides are evenly cooked and deep golden brown, about 5 minutes (heat the oil to 350°F (175°C) before frying each additional batch). Transfer the cooked cauliflower to the rack on the baking sheet and immediately season with a little salt.
5. Preheat oven to grill mode.
6. Place the cauliflower in a single layer or slightly overlapping in a 9x13-inch baking dish. Top with tomato sauce and sprinkle with mozzarella. Grill until the cheese is golden brown and bubbly, 3-5 minutes. Sprinkle with torn basil leaves. Serve hot.