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Get 'Junk Food Flip' host Nikki Dinki's recipe for cauliflower parmesan

It's super healthy, but there's still, you know, cheese.

The Cooking Channel's "Junk Food Flip" is back this month for its second season of traveling across the country challenging themselves with turning calorie-heavy meals into healtheir dishes without losing their delicious taste.

After finding the perfect dish to flip, Nikki Dinki and Bobby Deen challenge the resturant owner: If their dish is better than the original, it gets put on the menu. If not, the owner gets a cash prize. Hungry crowds put the hosts head to head with the owners to determine which version of the chosen dish is the best.

Related:Jamie Oliver dishes on how to cook a 15-minute meal

Dinki previously starred on Food Network's "Food Network Star," where she focused on dishes that were veggie-focused. Her semi-vegetarian meals and "meats on the side" motto are what make her dishes stand out from the slew of other Food Network hosts. Through her site, NikkiDinkiCooking.com, she teaches readers fun and exciting ways to enjoy veggies again.

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Related:Stop dieting and learn to enjoy food again with intuitive eating

Junk Food Flip airs Tuesdays at 9pm ET on The Cooking Channel.

Get Dinki's recipe for cauliflower parmesan below:

Ingredients:

(Serves two)

1 head cauliflower

½ cup flour

1 teaspoon kosher salt, plus more for sprinkling

½ cup panko

¼ cup Italian breadcrumbs

¼ cup grated parmesan, plus more for garnish

1 egg

1 tablespoon water

½ pound linguine

1 cup tomato sauce, warmed

¼ cup shredded mozzarella cheese

Directions:

1. Preheat oven to 450°F. Line a baking sheet with parchment paper or spray it with cooking oil and place a large pot of salted water over high heat for cooking the linguine.

2. If there are any leaves attached to the cauliflower heads, remove them but leave the stems intact. Cut the cauliflower in half vertically through the center; then cut a ½-inch-thick “steak” from the flat side of each half. Save the rest of each head for another use.

3. Mix the flour and salt together on a small plate. Whisk together the eggs and water in a shallow bowl. Toss the panko and Italian breadcrumbs together with the parmesan cheese on a second small plate.

4. One at a time, dip each cauliflower steak first into the flour, turning to dust both sides and tapping off any excess; then into the egg mixture, turning to coat both sides and allowing any excess to drip off; and finally into the bread crumbs, making sure the crumbs coat all sides of the steaks. Lay the coated cauliflower on the baking sheet and cook until golden brown and crispy — about 25 minutes, flipping halfway through.

5. Meanwhile add the linguine to the now-boiling water and cook according to the package directions until al dente. Drain and set aside.

6. Remove the cauliflower parmesan from the oven and sprinkle with salt; top each steak with 1 tablespoon of the marinara sauce and 2 tablespoon of the mozzarella cheese. Return to the oven until the cheese is melted and bubbly, 3 to 5 minutes more.

7. To serve, divide the linguine among two dinner plates; spoon half of the remaining marinara sauce over each serving and top with the cauliflower parmesan.

 
 
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