A cauliflower parmesan worthy of its cheese

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Most often, a parmesan or parmigiana dish consists of a pounded cutlet of meat, such as chicken or veal, or a slice of eggplant. The pieces are coated with seasoned flour or breadcrumbs reinforced with grated parmesan and then fried in oil. To complete the dish, the fried slices are smothered in a rich tomato sauce, topped with gooey, melted mozzarella cheese, and then crowned with more parmesan. It’s an indulgent, tasty and satisfying umami flavor bomb.

The problem is that this Italian-American classic takes a lot of time and effort. Is it possible to achieve the same flavor profile with less work? Yes!

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