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Cauliflower Parmesan

This baked cauliflower parmesan is seasoned and covered in saucy marinara, topped with bubbly cheese and garlic butter breadcrumbs.
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  • 1 large head cauliflower, sliced into 1-inch thick slices
  • 2 tablespoons olive oil
  • 1 teaspoon italian seasoning
  • salt and pepper
  • 1 cup marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced
  • 3 tablespoons parmesan cheese, for topping
  • fresh basil, for topping

garlic butter breadcrumbs

  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced or pressed
  • 1/3 cup seasoned panko bread crumbs


  • Preheat the oven to 425 degrees F.
  • Slice the cauliflower from the top down, into 1-inch thick slices. Place the cauliflower on a baking sheet. Drizzle or brush with the olive oil so it covers the slices. Sprinkle with the italian seasoning and a pinch of salt and pepper all over. Roast the cauliflower for 15 minutes.
  • After 15 minutes, spoon the marinara over the cauliflower. Place a slice of the fresh mozzarella on top. Bake for 15 more minutes, or until the cheese is bubbly and melted.
  • Remove the cauliflower and top with the breadcrumbs, fresh basil and a sprinkle of parmesan.

garlic butter breadcrumbs

  • Heat the butter in a skillet over medium-low heat. Stir in the garlic, cook for a few seconds, then stir in the bread crumbs. Cook, stirring often, for 2 to 3 minutes until golden.

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