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Baked Cauliflower Parmigiana with Tempeh and Beans

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  • RECIPE SOURCE Kitchen on Fire


  • 1 head cauliflower, cut in 1.5 inch
  • 1 pound tempeh, cubed 1 inch
  • 1 bunch broccolini
  • 1 tsp dried oregano leaves
  • 1 tbsp extra virgin olive oil
  • 3 garlic clove, thinly sliced
  • 2 vine-ripened tomatoes, finely chopped
  • 2 cups can tomatoes
  • 1 15oz canned white bean, optional
  • 1 tsp balsamic vinegar
  • 1/2 cup fresh basil, chopped, divided
  • 1 mozzarella, grated, or bocconcini
  • arugula, to serve

Cooking Instructions

Preheat the oven to 400F.
Line a large baking tray with parchment paper.
Place steaks on the prepared tray and lightly brush with oil. Season. Sprinkle with oregano. Bake for 10 minutes.
Add broccolini around the cauliflower and drizzle with more oil. Bake, turning once during cooking, for 15 minutes, add the tempeh and cook for another 10-15m or until veggies are golden and tender.
Meanwhile, heat the oil in a saucepan over medium heat. Add the garlic and tomatoes. Cook, stirring, for about 3 minutes. Add the canned tomato and vinegar. Simmer gently for 10 minutes or until the sauce is thickened. Stir through the basil.
Spoon the tomato sauce mixture over the eggplant and cauliflower steaks, add the basil randomly, top with beans if using, then mozzarella/bocconcini. Bake for 5-7 minutes or until the cheese is melted and golden. Serve with arugula.