This chickpea cauliflower parmesan is soft and pillowy on the inside with a crisp exterior, covered in marinara and melty mozzarella. It stands alone as the perfect appetizer, but you could also enjoy it in a ciabatta roll or it on top of pasta.
Bri and I had this as an appetizer in LA a couple years ago, at the most amazing vegan Italian restaurant, Pura Vita. At first bite it wasn’t at all what I expected (more of a chewy-seitan texture), but it’s pillowy softness was so delicious, I’ve craved it ever since.
I used Miyoko’s mozzarella, but feel free to use any vegan shredded or sliced mozzarella you prefer.
I hope you enjoy this version! If you try it, let me know what you think by commenting below, or tagging me in your photos on Instagram, @groundedchow.
Chickpea Parmesan
Ingredients
- 1 head of cauliflower bit sized pieces
- 1 15 oz can of chickpeas, drained
- 1 onion, diced
- 2 garlic cloves, minced
- 1 c panko or bread crumbs
- 2 tsp italian seasoning
- 1 tsp all purpose seasoning
- 1 tsp salt
- 1 T nutritional yeast
- 1 C marinara sauce
- 5 oz vegan mozzarella, sliced into 12 pieces (I use Miyoko's Mozzarella)
- 1/4 c basil leaves, ribboned
Instructions
- Preheat oven to 375 degrees.
- Place the cauliflower pieces in a small pot and cover with water. Bring to a boil and cook for 8-10 minutes, until fork tender.
- Heat a tablespoon of olive oil in a skillet. Sauté onion and garlic for 3-4 min, careful not to burn.
- Drain cauliflower from the water or remove with a slotted spoon and add to a large mixing bowl. Smash the cauliflower and chickpeas together with a potato smasher or fork. You can leave some pieces whole, but smash it well enough that it starts to stick together.
- Mix in the bread crumbs, Italian seasoning, all purpose seasoning, salt, nutritional yeast, and the garlic and onion mixture until well combined.
- Form medium sized patties in an oblong shape. You should end up with about 12, depending on what size you go with.
- Lightly oil a baking sheet and add the patties.
- Bake for 25 minutes, then flip and bake for 20 more. Remove them from the oven and add a table spoon of marinara and a slice of vegan mozzarella to each. Return to oven and broil for 2-3 minutes, until cheese is bubbly. Keep watching them so they don't burn while broiling.
- Top with optional basil garnish and enjoy!