Baked Cauliflower Parmesan Recipe

Chicken parmesan is a classic Italian dish that’s perfect for dinner. However, if you are cutting back on your meat or need a vegetarian option for dinner tonight, you can enjoy all the flavors of chicken parm without the chicken! This simple recipe for baked cauliflower parmesan is packed with Italian flavor without any meat.

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Course: Main Course

Cuisine: Vegetarian

Prep Time: 20

Cook Time: 30

Servings:

Calories: 248kcal

Ingredients

1 large head of cauliflower cut into 1 inch pieces( this will make about 4 to 6 steaks)
2 eggs beaten
¾ cup all-purpose flour
1 cup Panko breadcrumbs
1 tablespoon Italian seasoning
½ cup Parmesan cheese grated
2 tablespoons olive oil
¾ cup marinara sauce homemade or store-bought
1 cup Mozzarella cheese shredded
¾ cup cherry tomatoes cut in half
1 teaspoon crushed red pepper optional
¼ cup chopped fresh basil
salt to taste
pepper to taste

Instructions

Preheat the oven to 400˚F and prepare a baking sheet with cooking spray or line with parchment paper.
In a bowl add the egg and lightly beat with a whisk or a fork.
In another bowl add the flour.
In the last bowl add the Panko breadcrumb, Italian seasoning and grated Parmesan
Dip each cauliflower steak in the flour and tap off excess.
Then, dip in the egg and let excess drip off.
Lastly, gently press all sides of the cauliflower in the breadcrumbs.
Place the cauliflower on prepared baking sheet.
Place the cauliflower steak in the middle of the oven and cook for 15 minutes.
After 15 minutes turn the cauliflower over, add the marinara sauce on top (about 2 tablespoon per steak), the mozzarella cheese and the cherry tomato.
Continue to cook for 10 minutes.
After 10 minutes, put it under broil for 3 minutes until the cheese is golden brown
Remove from the oven and garnish with basil and red crushed pepper (optional)
Season to taste

Notes

The flour allows the egg to adhere well and not to slip on the cauliflower. And the egg acts as a binder for the breadcrumbs. By following this method, the breadcrumbs will hold together more easily.

Wait until the end to add salt, because you may not need it with the Parmesan and depending on the marinara sauce you are using.

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