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
Scale
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
