If you’re craving all the cozy, cheesy comfort of classic parm but want to keep it veggie-forward, this Baked Cauliflower Parmesan is your new weeknight hero. Cauliflower steaks get coated in a flavorful, crispy crust, then layered with zesty marinara and melty mozzarella for a meal that’s bubbling with Italian-American goodness—and not a hint of heaviness. It’s the ultimate proof that vegetables can steal the show, and whether you’re vegetarian or just looking to lighten things up, Baked Cauliflower Parmesan deserves a spot on your dinner table.
Ingredients You’ll Need
It’s amazing how a handful of simple, everyday staples can transform cauliflower into something truly special! Every ingredient in Baked Cauliflower Parmesan brings a unique note—crunch, creaminess, or a pop of flavor—so don’t skip a thing.
- Cauliflower: Choose a large, firm head and slice into even steaks for maximum surface area and better crunch.
- All-purpose flour: Helps the egg stick and gives your cauliflower its first layer of crispiness.
- Eggs: Acts as the glue so the breadcrumb coating doesn’t slip away.
- Italian-style breadcrumbs: These bring herby flavor and the essential golden crunch that makes this dish irresistible.
- Parmesan cheese: Adds nutty, salty depth to every bite—freshly grated is best!
- Garlic powder: For easy, even garlic flavor in every mouthful.
- Italian seasoning: A trusty blend that layers in classic Mediterranean notes without any extra fuss.
- Salt: Just enough to highlight all the other flavors and keep everything savory.
- Black pepper: Gives the breading a subtle little kick.
- Marinara sauce: Go for a favorite jarred brand or homemade—this is where a lot of the saucy, tangy magic comes from.
- Shredded mozzarella cheese: Pulls everything together with gooey, melty goodness.
- Fresh basil: A sprinkle at the end wakes up the whole dish with brightness and color.
- Olive oil spray: Keeps things crispy without overloading on oil—so much easier than frying!
How to Make Baked Cauliflower Parmesan
Step 1: Prep the Cauliflower
Start by removing the leaves and core from your large head of cauliflower, then slice it into 1/2-inch thick steaks. Don’t worry about getting perfect main-dish shapes—smaller florets or odd pieces work perfectly as bonus crunchy bits!
Step 2: Set Up Your Breading Station
Get three shallow bowls ready: one for all-purpose flour, one for your beaten eggs, and one where you’ll combine the Italian-style breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. This little assembly line makes the whole coating process quick and mess-free.
Step 3: Bread the Cauliflower
Coat each slice (and any stray florets!) in flour first, then dip into the eggs, and finally press into the seasoned breadcrumb-Parmesan mix. You want every inch covered—the more even the coating, the crispier your Baked Cauliflower Parmesan will turn out.
Step 4: Bake Until Crisp
Arrange the coated cauliflower on a parchment-lined baking sheet and give them a light misting with olive oil spray. Bake at 425°F, flipping halfway, until both sides are beautifully golden and crisp. This high heat keeps things crunchy without using extra oil.
Step 5: Layer with Sauce and Cheese
Spread a cup of marinara sauce on the bottom of a 9×13-inch baking dish, then nestle your crispy cauliflower on top. Spoon over the remaining sauce and shower generously with shredded mozzarella. This is where the magic happens—gooey, bubbly cheese over a savory, veggie-packed base.
Step 6: Bake to Melty Perfection
Return the whole dish to the oven for a short, final bake until the cheese is fully melted and deliciously bubbly. Garnish with fresh chopped basil right before serving to bring it all to life. Now your Baked Cauliflower Parmesan is ready to steal the show!
How to Serve Baked Cauliflower Parmesan
Garnishes
Finish your Baked Cauliflower Parmesan with a generous sprinkle of fresh basil for color and a bright herbal punch. Extra grated Parmesan or cracked black pepper on top make it feel even more special. If you like a touch of heat, try a pinch of red pepper flakes.
Side Dishes
This dish pairs beautifully with buttery spaghetti, garlic bread, or a crisp green salad dressed with lemon vinaigrette. Roasted vegetables, polenta, or even steamed broccoli all round out the meal without overpowering the star of the show.
Creative Ways to Present
Turn your Baked Cauliflower Parmesan into sliders by tucking slices into toasted buns with extra sauce. Or, serve smaller pieces as a hearty Italian-inspired appetizer platter for friends—just add toothpicks! Stack it over fresh greens for a warm main-course salad with a drizzle of balsamic glaze.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the dish cool completely before transferring to an airtight container. Refrigerate for up to 3 days. The flavors meld even more overnight, making tomorrow’s lunch something to look forward to.
Freezing
You can freeze Baked Cauliflower Parmesan for longer storage. Let cooked slices cool, then wrap them individually or place them in layers with parchment between in a freezer-safe container. They’ll keep well for a month. For best results, freeze before the final cheese-and-sauce bake, and finish those steps after reheating.
Reheating
To restore as much crispness as possible, reheat slices in a 400°F oven or an air fryer until warmed through and the top is bubbly again. Microwave reheating works too, but the coating won’t be quite as crunchy—still delicious, though!
Baked Cauliflower Parmesan FAQs
Can I use frozen cauliflower instead of fresh?
Fresh cauliflower is ideal for holding its shape and giving you those perfect steaks, but if all you have is frozen, just thaw and pat it as dry as possible before breading. The texture won’t be quite as crisp, but the flavors will all be there.
What’s the best way to cut cauliflower steaks?
Start by removing the outer leaves, then slice straight down through the stem into 1/2-inch thick slabs. Try to keep the stem intact for more stable pieces, but any florets that break off can still be coated and baked—nothing goes to waste.
Is this recipe gluten-free?
As written, Baked Cauliflower Parmesan isn’t gluten-free. But you can easily make it so by swapping in your favorite gluten-free flour and gluten-free breadcrumbs—the flavor and crunch will both still shine.
Can I make this vegan?
Absolutely. Use a plant-based egg substitute (like flax eggs) and swap in a vegan cheese that melts well. There are several vegan Parmesans and mozzarellas available, so you’ll still get all the delightfully gooey topping.
How do I make the dish lighter?
For a lighter take, try using whole wheat or panko breadcrumbs and part-skim mozzarella. You can also use a light hand with the cheese, or add more veggies to the sauce layer. Baked Cauliflower Parmesan is flexible for any preference.
Final Thoughts
This is the kind of kitchen magic that makes you want to shout about veggies from the rooftops! Whether you’re new to Baked Cauliflower Parmesan or it’s already a dinnertime favorite, it’s the perfect blend of comfort and nutrition. Give it a try—you might just forget all about chicken parm for a while.
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Baked Cauliflower Parmesan Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Baked Cauliflower Parmesan recipe is a delicious twist on the classic chicken parmesan, featuring tender cauliflower slices coated in crispy breadcrumbs and Parmesan cheese, topped with marinara sauce and melted mozzarella. A satisfying vegetarian main course that’s sure to please the whole family!
Ingredients
Cauliflower:
- 1 large head cauliflower, cut into 1/2-inch thick slices
Breading:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Other:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- Olive oil spray
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper, lightly coating it with olive oil spray.
- Prepare the Cauliflower: Set up three shallow bowls for the flour, beaten eggs, and breadcrumb mixture. Dip each cauliflower slice in the flour, then the eggs, and finally coat with the breadcrumb mixture. Place on the baking sheet and spray the tops with olive oil.
- Bake the Cauliflower: Bake for 20 minutes, flipping halfway through, until golden and crisp.
- Assemble: Spread 1 cup of marinara sauce in a baking dish, layer with cauliflower slices, remaining marinara sauce, and mozzarella cheese. Bake for 15 minutes until cheese is melted.
- Serve: Garnish with fresh basil before serving.
Notes
- For a lighter option, use whole wheat breadcrumbs or panko.
- Pair with pasta or a side salad for a complete meal.
- You can prepare the cauliflower slices in advance and assemble before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 9g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 115mg
