Description
Baked Cauliflower Parmesan is a hearty, vegetarian spin on the Italian-American classic. Thick cauliflower steaks or florets are coated in a seasoned Parmesan breadcrumb crust, baked until golden and crisp, then topped with rich marinara and gooey mozzarella. It’s a comforting, plant-based dish that delivers all the satisfaction of the original—without the meat or frying.
Ingredients
For the Cauliflower Parmesan:
1 large head cauliflower, cut into ¾-inch thick steaks or florets
1 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons olive oil
For Serving:
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
Chopped fresh basil, for garnish (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. - Prepare the Breading:
In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper. - Beat the Eggs:
In a separate bowl, whisk the eggs until smooth. - Bread the Cauliflower:
Dip each cauliflower steak or floret into the egg mixture, then coat with the breadcrumb mixture, pressing gently to ensure it sticks. - Bake the Cauliflower:
Arrange breaded cauliflower on the prepared baking sheet. Drizzle with olive oil.
Bake for 25–30 minutes, flipping halfway, until golden and crisp. - Add Sauce and Cheese:
Remove from oven. Spoon marinara sauce over each piece and sprinkle with mozzarella.
Return to oven for 10 minutes, or until cheese is melted and bubbly. - Serve:
Garnish with fresh basil and serve hot. Enjoy as-is or over pasta.
Notes
- Use gluten-free breadcrumbs for a gluten-free version.
- Add crushed red pepper to the breadcrumbs for heat.
- Try different cheeses like provolone or fontina.
- Make it vegan with flax eggs and dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
