If you’re looking for an alternative to Chicken or Eggplant Parmesan, look no further. This easy Cauliflower Parmesan recipe is a delicious twist on the popular Italian-American classic. It’s light enough to be a side dish and hearty enough to be served as a healthy main meal.
Other Italian favorites include these Lasagna Roll Ups, our Tuscan Chicken Pasta, and Pasta e Ceci.
Think of this Roasted Cauliflower Parmesan as a twist on Eggplant Parmesan and/or a vegetarian alternative to Chicken Parmesan. So, if you’re looking for a fantastic side dish or a meatless meal, we’ve got you covered on both fronts. Trust me when I say, this dish is delicious, hearty, and full of flavor – if you’re not already a fan of cauliflower, this might change your mind!
To take it up another level, we use our favorite homemade Marinara sauce that’s easy enough to make on the stovetop, while the cauliflower roasts in the oven. But if you want to buy a store-bought sauce, no problem.
Roasted cauliflower has a sort of nutty, popcorn flavor, and it’s one of my favorite sides. Here, we’ve take it up a a couple notches. Golden, crisp cauliflower florets cooked in seasonings and breadcrumbs, then smothered in sweet Marinara sauce, sprinkled with cheese, and baked until golden and bubbly. YES, PLEASE.
Cauliflower Parmesan Recipe
Here’s what you’ll need:
- 1 head cauliflower, cut into bite-sized florets
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 1/4 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- A few turns of cracked black pepper
- 1 1/2 cups homemade Marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh chopped basil, for serving
Recipe Variatons
- Make it gluten free and keto friendly: simply omit the breadcrumbs if you’re trying to make it even healthier.
- Add in some meat: if you don’t need it to be vegetarian, add in some cooked Italian sausage. Delish!
- Use broccoli: cauliflower not your thing, but you love broccoli? Swap them!
How to Make Cauliflower Parmesan
*Don’t miss the easy printable recipe card below.
- Preheat oven to 425 degrees F. Grease a shallow 3-quart baking dish.
- In a large bowl, toss the cauliflower florets with the melted butter and olive oil. Add in the breadcrumbs, Parmesan, salt, garlic powder, and pepper; toss again to coat evenly. Transfer mixture to the baking dish.
- Roast in the oven until tender and crisp, about 35 minutes.
- Top with the marinara sauce and sprinkle with the mozzarella cheese; place under the broiler until golden and bubbly.
- Sprinkle with some fresh chopped basil and serve immediately.
Make Ahead and Storing Leftovers
- Prep ahead of time: you can prep the cauliflower florets a couple days ahead and store them in the fridge until you’re ready to roast them. The rest of the dish is best cooked fresh right before serving.
- Storing leftovers: any leftovers should be stored in an airtight container in the refrigerator and will keep up to 3 days.
- Freezing roasted cauliflower parmesan: while you could freeze this dish, it’s best made and served fresh and it’s really easy to do. If there’s only 2 of you, you could even cut the recipe in half.
What to Serve with Roasted Cauliflower
Like most Italian dishes, this baked cauliflower goes with so many things. Here are some recommendations:
If serving as the main meal: serve it with homemade garlic bread, or a simple side salad.
As a side dish: pair it with just about any of our pasta recipes, roast chicken, or skillet steak.
Watch it Being Made
Other Cauliflower Recipes We Love!
- Curry Rice with Cauliflower
- Mashed Cauliflower
- Creamy Cauliflower Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Roasted Cauliflower Parmesan
Ingredients
- 1 head cauliflower , cut into bite-sized florets
- 3 tablespoons unsalted butter , melted
- tablespoons extra-virgin olive oil
- 1/4 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- A few turns of cracked black pepper
- 1 1/2 cups Marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh chopped basil , for serving
Instructions
- Preheat oven to 425 degrees F. Grease a shallow 3-quart baking dish.
- In a large bowl, toss the cauliflower florets with the melted butter and olive oil. Add in the breadcrumbs, Parmesan, salt, garlic powder, and pepper; toss again to coat evenly. Transfer mixture to the baking dish.
- Roast in the oven until tender and crisp, about 35 minutes.
- Top with the marinara sauce and sprinkle with the mozzarella cheese; place under the broiler until golden and bubbly.
- Sprinkle with some fresh chopped basil and serve immediately.
Video
Notes
Nutrition
Other Notes
Can I double this recipe?
I can’t see why not. You’ll need a larger casserole dish (or 2 dishes and split the ingredients) to ensure everything cooks properly and you might need to increase the bake time.
I am on a huge cauliflower kick. I found a frozen meal that is kind of like a pizza bowl but with cauliflower instead. Since then I’ve been looking for a roasted cauliflower/marinara dish to make that is similar. This one was a winner. The only thing I did differently is that I added some cooked sweet Italian sausage (crumbled) to the dish about half way through cooking the cauliflower. And wow what a great dish. Big hit here at home. It’s a keeper.
Delicious. My family loved it.