Cauliflower Parmesan
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This Cauliflower Parmesan is SO SIMPLE to make and your new favorite dish to serve at dinner parties! I love how fun and fancy this recipe feels all while being easy to make- it can even be prepped ahead of time.
Making Cauliflower Parm is the most delicious way to enjoy this nutrient-rich veggie! It’s easy to make and turns out amazingly tender. This recipe starts by cutting the cauliflower into “steaks” and roasting them with olive oil and seasonings. Then, top with the marinara sauce, mozzarella and parmesan cheese. Broil them until the cheese is melted and bubbly. They come out of the oven warm, tender, and flavorful every time.
Cauliflower is mild-tasting and super versatile! It can mimic the flavor and texture of tons of different dishes. You will love this naturally gluten free, low-calorie, low-carb, vegetarian version of the classic Italian recipe! Looking for more cauliflower recipes? Try our cauliflower steaks, sweet and sour cauliflower and cauliflower buffalo wings next!
Why you’ll love this recipe
There are so many reasons you will love this recipe! It’s ready to serve in just over 30 minutes, it’s unique and so tasty!
- Easy to make: Even though this looks and tastes like something you’d order at a fancy restaurant, it comes together with very little fuss.
- Flavor: It has the same flavor profile of a meaty chicken parmesan but it’s made vegetarian with plenty of veggie goodness! The combination of garlic, Italian seasoning, marinara, shredded mozzarella and parmesan cheese is fabulous!
- Versatility: Serve this as a vegetarian main with a side salad or alongside a plate of pasta or other entree. It also works great as the starter of an Italian meal.
- Crowd-pleaser: This recipe is one you’ll want to enjoy on repeat. It appeals to both young and old. And it’s a great dish for getting your kids to eat vegetables.
Ingredients you’ll need
This baked cauliflower parmesan recipe comes together in a snap! I love that it uses minimal ingredients that are simple and easy-to-find. Check out the recipe card at the bottom of the post for all of the exact measurements.
- Cauliflower: You’ll need 1 head of cauliflower, sliced into ¾-inch pieces that resemble a steak.
- Olive oil: This helps the seasonings adhere to the cauliflower and gives it a nice golden brown exterior as it cooks.
- Seasonings: A combination of garlic powder, Italian seasoning, salt and pepper adds a traditional Italian taste to the vegetable.
- Marinara: You can use your favorite store-bought or homemade variety.
- Cheese: This recipe uses both shredded fresh mozzarella cheese and shredded parmesan cheese for major cheesiness and amazing flavor!
- For toppings: To enhance all of the flavors, I like to finish with a sprinkle of red pepper flakes and fresh chopped basil over the top.
How to make this recipe
This is one of the easiest vegetarian dishes to whip up. It only takes a few minutes of prep but tastes so elevated! Here is how it comes together:
- Prep: Preheat the oven to 425 degrees F. Prep the cauliflower: tear off the outer leaves and cut off any stem that is protruding out from the cauliflower. Leaving the core intact, cut the cauliflower into ¾ inch pieces. I usually get 3-4 intact “steaks” per cauliflower.
- Roast: Place the steaks on a large baking sheet and brush both sides with olive oil. Sprinkle both sides with salt and pepper and then sprinkle evenly with the garlic powder and Italian seasoning.
Roast for 15 minutes, flip, and roast for an additional 10-15 minutes and until the steaks are lightly charred around the edges and tender in the middle. - Broil: Top with the marinara sauce (divided evenly among 4 “steaks”) followed by the mozzarella and parmesan. To the oven to the broiler and put the cauliflower back in the oven, watching it closely, for a few minutes or until the cheese is fully melted and beginning to bubble.
- Serve: Top with red pepper flakes and fresh basil and then ENJOY!
Helpful tips
- Choosing a cauliflower: When picking out a cauliflower at the store, look for a large, densely-packed head of cauliflower. Try to choose one that is bright white and free of any blemishes or brown spots.
- Extra cauliflower pieces: When slicing, there will be some outer florets that will fall apart. Use these in another recipe later or roast them on the side. You can freeze them and add them to this cherry smoothie.
- Don’t overcrowd your pan: When roasting the cauliflower slices, you don’t want any of them to be touching. They need plenty of space and airflow to become as tasty and caramelized as possible.
- Be sure to flip: Don’t forget to flip your cauliflower steaks halfway through the cooking time. This will make each side tender and perfectly golden brown.
- Broiling: Every broiler is different, so don’t walk away from the oven or you risk the slices burning.
Frequently asked questions
Whether you’re roasting a whole cauliflower, slicing it into steaks or chopping it into small pieces, you’ll want to remove dirt and any debris. Soaking it is a great way to clean it! Simply, slice off the thick stem at the base and drop the whole cauliflower head into cool, salted water. Let it soak for 10 to 15 minutes, then thoroughly dry it.
Be sure to give the “steaks” plenty of room, so they have space for airflow and they will crisp up nicely. If they’re too crowded on the pan, they will steam instead of roast and could end up soggy.
Yes, as your cauliflower sits in the fridge it’s normal for it to start developing brown spots. Simply, use a knife or peeler to shave or chop the brown areas off of the cauliflower and then prepare as instructed.
Storage recommendations
Cauliflower parmesan tastes best immediately after it’s cooked. However, leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven for a few minutes or in the microwave until warm.
If you’re anticipating having leftovers, it’s best to store the steaks before topping them with the marinara and cheese. Then, when you’re ready to eat, you can start with step 3 in the recipe.
One Last Bite
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂
More yummy summer recipes to try:
Cauliflower Parmesan
Ingredients
- 1 head of cauliflower
- olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of Italian seasoning
- salt and pepper to taste
- 1 cup of marinara
- 1 cup of shredded mozzarella cheese
- ½ cup of shredded parmesan cheese
- red pepper flakes and fresh chopped basil for topping
Instructions
- Preheat the oven to 425 degrees F. Prep the cauliflower: tear off the outer leaves and cut off any stem that is protruding out from the cauliflower. Leaving the core intact, cut the cauliflower into ¾ inch pieces. I usually get 3-4 intact “steaks” per cauliflower. The outer florets will fall apart and you can use those later or roast them on the side.
- Place the steaks on a large baking sheet and brush both sides with olive oil. Sprinkle both sides with salt and pepper and then sprinkle evenly with the garlic powder and Italian seasoning.Roast for 15 minutes, flip, and roast for an additional 10-15 minutes and until the steaks are lightly charred around the edges and tender in the middle.
- Top with the marinara sauce (divided evenly among 4 “steaks”) followed by the mozzarella and parmesan. To the oven to the broiler and put the cauliflower back in the oven, watching it closely, for a few minutes or until the cheese is fully melted and beginning to bubble. Every broiler is so different so don’t walk away from the oven or you risk it burning.
- Top with red pepper flakes and fresh basil and then ENJOY!
Notes
This post may contain affiliate links. Please read my disclosure policy.
