Cauliflower Parmesan

This recipe replaces meat with cauliflower steaks and uses some crispy, briny, magical breadcrumbs to add a crunch that mimics breading without any dredging or frying necessary!

Take me to the recipe!

Swap the meat and heavy breading with cauliflower and a crunchy, salty panko topping, and you have a hearty, satisfying pescatarian dish that’s quick, easy, and pleases everyone in the family. #meandthemoose #cauliflowerparmesan #lightercomfortfood #comfortfood #sheetpandinner #dinnerrecipes

I put on real clothes for the first time post-pandemic and postpartum for a wedding last weekend and it felt…strange. Like, I’ve completely lost track of the parameters of my body. I ordered a couple of dresses that were all either wildly too big or wildly too small. Have clothes changed a lot in the past 23 months? Or do I need to add body dysmorpia to the list of fun things I have to deal with now???

Anyway, I need to get a grip on a lot of things. Firstly, clothes. Secondly, time. The pandemic made time seem both short and interminable. But one nice benefit to having my husband working from home for the past year was that I could hand him a baby monitor while Z napped or leave him with a barely moving infant while he worked so I could handle the 5-year-old. Now that Z is a one-toddler wrecking crew and Ethan will head back to the office soon, I have to account for the whereabouts of two children who are doing activities in the real world again. Ugh.

Well, this cauliflower parmesan sheet pan dinner solves both problems. Well, not SOLVES necessarily, but definitely fits the bill for a fast, light meal that everyone likes.

Swap the meat and heavy breading with cauliflower and a crunchy, salty panko topping, and you have a hearty, satisfying pescatarian dish that’s quick, easy, and pleases everyone in the family. #meandthemoose #cauliflowerparmesan #lightercomfortfood #comfortfood #sheetpandinner #dinnerrecipes

A couple of notes:

• This recipe leaves a lot of wiggle room for more sauce, cheese, and breadcrumb topping to suit your tastes.

• I use cauliflower here, but you could certainly use meat or any other vegetable you like topped with sauce, mozzarella, parmesan, and magical breadcrumbs.

• I find this meal really filling for something sans meat, but my husband always asks for a sausage or some leftovers from another meal to go with it, so use this guy as a side or a main as you see fit.

• I barely salt the cauliflower. Usually, it needs a lot of seasoning, but since the breadcrumbs are so salty, I don’t want to overdo it. You can always add, but you can’t subtract.

• The cooking time will depending on how thinly you slice the cauliflower. Check it after 10 minutes and stop roasting when the stems are just fork tender.

Swap the meat and heavy breading with cauliflower and a crunchy, salty panko topping, and you have a hearty, satisfying pescatarian dish that’s quick, easy, and pleases everyone in the family. #meandthemoose #cauliflowerparmesan #lightercomfortfood #comfortfood #sheetpandinner #dinnerrecipes

Cauliflower Parmesan

Time: About 30 minutes, all active
Yield: 2-3 mains or 4-5 sides

1 very large or 2 medium heads of cauliflower, stems intact
¼ cup olive oil
Pinch of salt
1½ -2 cup tomato sauce (plus extra for dipping)
1½ cup shredded mozzarella 
¼ cup shredded or grated parmesan 
1 cup Magical breadcrumbs (recipe below)

Preheat oven to 425. 

Remove the leaves at the bottom of the cauliflower, but leave the stem intact. Cut the cauliflower into 1-inch thick slices and spread on a baking sheet. Some may break into florets and that’s okay! 

Spray or brush on half of the olive oil. Flip the cauliflower and spray or brush the other sides. Season one side of the cauliflower with a pinch of salt. 

Roast for 15-20 minutes, or until the stems of the cauliflower are fork tender. Start checking around 10 minutes.

While the cauliflower roasts, make the breadcrumbs (recipe below) 

When cauliflower is fork tender, remove it from the oven and turn on the broiler.

While the broiler is heating, top the cauli steaks with 1 cup of the sauce and all of the mozzarella. 

Broil until the cheese is golden brown, about 2 minutes. 

Top with the parmesan and magical breadcrumbs to taste.

Magical breadcrumbs
2 Tbsp olive oil or butter
2 whole anchovy filets (or 4 split filets depending on how your anchovies are canned)*
1 heaping cup panko
2 large garlic cloves, minced (about 2 Tbsp) 

Heat olive oil in a large skillet over a medium-low flame. Add the anchovies and cook, breaking them up with a wooden spoon or spatula until they’re completely dissolved, about 3-4 minutes.

Add the panko and cook, stirring frequently, for 3-4 minutes. If the breadcrumbs start to darken, turn the flame down.

Add the garlic and stir well. Let the mixture cook, untouched for 2-3 minutes or until the bottom of the breadcrumbs start to turn golden. Turn off the flame and mix the breadcrumbs. Let cool for a few minutes in the pan before using. 

If saving for later, let the breadcrumbs cool completely and then store, covered loosely, in the fridge for up to 4 days.

Magical breadcrumbs with mushrooms and scallions

The breadcrumbs are the star of this show, but don’t sleep on the mushrooms and scallions either. A simple, make-ahead side dish that’s fast, easy, and relatively healthy, but seems just the opposite!

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First things first, we have to talk about these magical breadcrumbs. What could be so great about a humble breadcrumb, you might ask? I’ll tell you!

They’re crunchy, salty, briny, and aromatic and elevate anything they top. Using panko maximizes the crispiness while the anchovies add a salty, funky note and the garlic lends a spicy bite. We bathe everything in a little olive oil or butter to mildly tame the funk and the bite while increasing the crunch. The results: magical.

There are other fantastic things about these breadcrumbs too: Sub them in for breading or croutons and they make any dish lighter and easier to prepare. They also stay crispy in the fridge for up to 4 days, so make them in advance and top any side dish just before serving.

For this dish, I’ve used the breadcrumbs to top this umami bomb of mushrooms, scallions, butter, and soy sauce. Each time I’ve made these mushrooms, we’ve INHALED them. This dish is simple, quick, and tastes so much more complex than its humble ingredients would suggest.

A quick note: This is a relatively small recipe because I’m guessing (hoping, encouraging, BEGGING) that we’re all having small Thanksgiving meals this year, but if you’re cooking for a (socially distanced) crowd, definitely increase the mushroom portion of this recipe. You’ll have more than enough breadcrumbs with the measurements given.

Also: Be judicious with the salt in this recipe. We are SALT LOVERS in this house, but the anchovies are so salty that we didn’t really need much more than the big pinch of sea salt that I add while cooking the mushrooms. But you do you.

Magical breadcrumbs with mushrooms and scallions

Time: 10 minutes for the breadcrumbs, 12 minutes for the mushrooms, all active
Yield: About 1 1/2 cups of breadcrumbs (depending upon how “heaping” your cup of panko is), 3 adult side servings of mushrooms (but to be fair, I’ve eaten all of the mushrooms in one sitting topped with a runny egg for lunch)

Mushrooms and scallions:
2 Tbsp olive oil
8 oz mushrooms (any variety, about two containers)
Large pinch of salt
4 large scallions, roughly chopped
1 Tbsp butter
1/2-1 tsp soy sauce, to taste
1/4- 1/2 cup Magical breadcrumbs (recipe below), to taste
Flaky sea salt, to taste

Heat the olive oil over a medium flame. When hot, sear the mushrooms on one side and then shake the pan and sear the other side. Cook, shaking the pan occasionally, until the mushrooms turn a darker, golden color, about 5 minutes. If cooking too fast, turn down the heat. Season with a large pinch of salt.

Add the scallions and cook until they begin to wilt and soften, about 4-5 minutes.

If, during the cooking of the mushrooms and scallions, the pan feels too dry or the veggies start to stick, add a little bit more olive oil. But keep in mind that the mushrooms may release their juices as they cook more."**

**Depending on the type of mushrooms you use, they may release a lot of water. If this happens, you can either turn up the flame and cook, stirring frequently to avoid burning, until the liquid has evaporated. Or, if your mushrooms and scallions are nearly cooked and there’s still a lot of water in the pan, drain it before adding the butter.

When the mushrooms and scallions are cooked, turn the flame all the way down. Add the butter. When it’s melted, add the soy sauce and stir to coat. Turn off the flame. Taste and add more soy sauce if necessary.

Top with breadcrumbs (recipe below) and flaky sea salt if necessary, just before serving.

Magical breadcrumbs
2 Tbsp olive oil or butter
2 whole anchovy filets (or 4 1/2 filets depending on how your anchovies are canned)*
1 heaping cup panko
2 large garlic cloves, minced (about 2 Tbsp)

Heat olive oil in a large skillet over a medium-low flame. Add the anchovies and cook, breaking them up with a wooden spoon or spatula until they’re completely dissolved, about 3-4 minutes.

Add the panko and cook, stirring frequently, for 3-4 minutes. If the breadcrumbs start to darken, turn the flame down.

Add the garlic and stir well. Let the mixture cook, untouched for 2-3 minutes or until the bottom of the breadcrumbs start to turn golden. Turn off the flame and mix the breadcrumbs. Let cool for a few minutes in the pan before using.

If saving for later, let the breadcrumbs cool completely and then store, covered loosely, in the fridge for up to 4 days.

*A quick note about anchovies: Sometimes they’re cleaned and the two sides are left connected when they’re canned. I consider that a “whole” anchovy. If they two sides are separated, I consider that 1/2 of a filet)

Coconut turmeric noodles

Need a gluten-free, dairy-free, one pan, 20-minute dinner that is full of flavor and will keep you full and satisfied? Well, here you go: Coconut turmeric noodles!

Take me to the recipe!

This dish is on our weeknight rotation primarily because it’s really delicious and crazy fast to put together. It’s a filling meatless meal (aside from the fish sauce), but is also a great base for fish, shellfish, chicken, or pork, either leftover or fresh.

I lightly adapted this one from a Bon Appetite recipe that I found when I decided that we should eat more turmeric.

I included a range for the honey and fish sauce so that you can suit this dish to your tastes. I like it with the larger amounts because the combination of sweet and savory is my jam. But some people prefer a sweeter or more savory dish, so edit as you will.

Coconut turmeric noodles

Lightly adapted from Bon Appetite

Time: about 20-25 minutes, all active
Yield: about 3 adult servings, or 2 adult and 2 kid servings

8 oz rice noodles (measure dry)
1 Tbsp coconut oil
2 large shallots, thinly sliced  
4 large garlic cloves, minced
½ inch piece of fresh ginger, finely grated (about 1 tsp)
1 tsp turmeric
¼ tsp black pepper
½ tsp kosher salt
1 can coconut milk
1½ -2 Tbsp honey
1-2½  Tbsp fish sauce (to taste)
1-2 cups shredded kale/bok choi/greens of any kind

Cook your noodles according to the package directions. If your package gives a range of cooking times, choose the lowest time. If it doesn’t give a range, subtract 1-2 minutes from the total. You’ll continue to cook the noodles in the sauce, so you want them al dente. 

While the water is boiling and the noodles are cooking, get your other ingredients together.

Melt the coconut oil over medium heat. Add the shallots and cook for 2-3 minutes until the onions are soft and translucent. Add the garlic and the ginger and cook for another 1 minute, until fragrant.

Add the turmeric, pepper, and salt and stir well to coat the onion and garlic mixture. Let cook for 1 minute until fragrant.

Add the coconut milk and stir to melt any solids. Add 1½ Tbsp of honey and 1 Tbsp of fish sauce and stir well. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low. Taste the sauce for seasonings and add more honey and fish sauce to taste.

Add the noodles and shredded greens to the sauce and stir well. Let cook, bubbling slightly, until the sauce has thickened to your liking, the noodles are fully cooked, and the greens are wilted, about 4-5 minutes.