This cauliflower Parmesan is the ultimate cheesy comfort food.
If there’s cheese involved, it counts as a treat in my book. I’ll happily eat cheese any day.
I adore this dish — whether you serve it as a main, a side or a snack, it’s incredibly satisfying.
My partner loves chicken Parmesan, and I make it often. At some point I realized that cauliflower covered in marinara and cheese was more appealing to me than the chicken version. I don’t know when that happened, but it did — and I’m not looking back.
It’s surprising to prefer this over a crispy chicken cutlet, but the texture and flavors here are irresistible.
This can absolutely be a full meal if you pair it with pasta, roasted vegetables or a simple bean salad for extra substance. It also makes a stellar side dish. A crisp green salad is lovely alongside it — and a chilled glass of Pinot Grigio makes a nice finish.
About this cauliflower Parmesan
Roasted cauliflower is one of my favorite ways to cook this cruciferous vegetable. When roasted it develops a lightly nutty, almost popcorn-like flavor that’s deeply satisfying. For this recipe we slice the head of cauliflower into thick, 1-inch slices so each piece can support plenty of sauce and gooey cheese.
I roast the thick slices briefly first so they gain a bit of color and some crispy edges. Then they get topped with marinara and slices of fresh mozzarella and baked until the cheese melts and bubbles. A final sprinkle of garlic butter breadcrumbs, grated Parmesan and fresh basil adds crunch and freshness.
Bake just until the mozzarella is golden and bubbly. The garlic butter breadcrumbs provide a pleasing contrast to the melty cheese, and fresh basil brightens the whole dish.
This is best eaten with a knife and fork. The cauliflower will be tender enough to cut through easily, but saucy and a bit messy — which is part of the fun. Serve with garlic bread or a simple side salad for a more complete meal.
Warm, comforting and thoroughly delicious, this cauliflower Parmesan is an easy weeknight favorite.
It’s one of those recipes that feels indulgent without being complicated — perfect for busy evenings when you want something cozy and satisfying.
Cauliflower Parmesan
Cauliflower Parmesan
10 mins
30 mins
40 mins
Ingredients
- 1 large head cauliflower, sliced into 1-inch thick slices
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup marinara sauce
- 8 ounces fresh mozzarella, sliced
- 3 tablespoons grated Parmesan, for topping
- Fresh basil leaves, for garnish
Garlic Butter Breadcrumbs
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1/3 cup seasoned panko breadcrumbs
Instructions
-
Preheat the oven to 425°F (220°C).
-
Slice the cauliflower from top to bottom into 1-inch thick slices. Arrange the slices on a baking sheet. Drizzle with olive oil and brush or rub it over each slice. Season with Italian seasoning, salt and pepper. Roast for 15 minutes to develop color.
-
Spoon marinara sauce over each roasted slice, then top with a slice of fresh mozzarella. Return to the oven and bake for another 15 minutes, or until the cheese is melted and bubbling.
-
Remove from the oven and sprinkle with garlic butter breadcrumbs, grated Parmesan and fresh basil. Serve warm.
Garlic Butter Breadcrumbs
-
Melt the butter in a skillet over medium-low heat. Add the minced garlic and cook for a few seconds until fragrant. Stir in the panko breadcrumbs and cook, stirring often, for 2 to 3 minutes until they are golden and crisp. Remove from heat and set aside.
Looks like a nice cheesy pillow — and tastes even better.