Cauliflower Parmesan Recipe

Overhead view of cauliflower parmesan on a plate with noodles and marinara sauce.

4.67 from 6 votes

Cauliflower Parmesan Recipe

This Cauliflower Parmesan recipe uses fresh tomatoes, mozzarella, and provolone to create a flavorful main dish that isn't just for vegetarians!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Total Cost: ($8.12 recipe / $2.03 serving)

Servings: servings (1 ''steak'' per serving)

Calories: 379kcal

Author: Jess Rice

Ingredients

3 Tbsp olive oil $0.57
½ tsp garlic powder $0.02
1 Tbsp Italian seasoning blend $0.52
1 tsp salt $0.01
½ tsp freshly cracked black pepper $0.04
1 large head cauliflower, cut into 4 thick slices (vertically) $2.86
2 tomatoes,* cut into slices $1.54
1 cup shredded mozzarella cheese, divided into ¼ cup portions $1.12
8 slices provolone cheese $1.44

Instructions

Preheat oven to 450 degrees. In a small mixing bowl, whisk together olive oil, garlic powder, Italian seasoning blend, salt, and freshly cracked black pepper. Set aside.
Cut the head of cauliflower from the top of the head where the florets are located to the bottom of the stem into 4 thick “steaks”. Your steaks that don't contain the actual stem might fall apart, but that's ok! They can be grouped together, and the upcoming steps will help keep them together.
Brush 2 Tbsp of herb oil mixture on all sides of cauliflower steaks. Transfer to a parchment-lined baking sheet.
On top of each cauliflower steak, add 2-3 slices of tomatoes. This is an important step, as the tomatoes will add great flavor and moisture and they will keep the cheeses from melting off the cauliflower, through the holes and cooking onto the baking sheet.
On top of the tomato slices, sprinkle the shredded mozzarella cheese evenly among 4 servings.
Then, top each portion with 2 slices of provolone cheese per cauliflower steak.
Bake the cauliflower in the oven for 40 minutes, or until fork tender.**

See how we calculate recipe costs here.

Notes

*I used 2 vine ripe tomatoes and cut the tomato slices thin, about ¼ inch.

** I prefer a little bite to my cauliflower (all vegetables, in fact.) This recipe will produce a cooked cauliflower that still requires a fork and a knife to enjoy—it'll not be mushy! If you find your cheese is browning too much for your personal preference, you can lightly lay a sheet of tinfoil with cooking spray on top of the cauliflower steaks to keep it from browning more than you'd like. Personally, I like to get some browning on top! Some folks even broil their cauliflower Parm for the last 3 minutes to ensure that their desired color is achieved.

Nutrition

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