Cauliflower Parmesan on the Stove

This Cauliflower Parmesan is STRAIGHTFORWARD to make and your new go-to dish to serve at dinner parties! A regular here how fun and fancy this method feels all while being unfussy to make- it can even be prepped ahead of time.

Making Cauliflower Parm is the most satisfying way to enjoy this nutrient-rich veggie! It’s straightforward to make and turns out amazingly tender. This dish starts by cutting the cauliflower into “steaks” and roasting them with olive oil and seasonings. Then, top with the marinara sauce, mozzarella and parmesan cheese. Broil them until the cheese is melted and bubbly. They come out of the oven warm, tender, and well-seasoned every time.

Cauliflower is mild-tasting and especially versatile! It can mimic the flavor and texture of tons of different dishes. Straightforward to crave this naturally gluten free, low-calorie, low-carb, vegetarian version of the familiar Italian recipe! Looking for more cauliflower recipes? Try our cauliflower steaks, sweet and sour cauliflower and cauliflower buffalo wings next!

Why you’ll love this dish

There are so many reasons unfussy to crave this method! It’s ready to serve in simply over 30 minutes, it’s unique and so flavorful!

• Straightforward to make: Even though this looks and tastes like something you’d order at a fancy restaurant, it comes together with particularly little fuss.
• Flavor: It has the same flavor profile of a meaty chicken parmesan but it’s made vegetarian with plenty of veggie goodness! The combination of garlic, Italian seasoning, marinara, shredded mozzarella and parmesan cheese is fabulous!
• Versatility: Serve this as a vegetarian main with a side salad or alongside a plate of pasta or other entree. It also works great as the starter of an Italian meal.
• Crowd-pleaser: This dish is one you’ll want to enjoy on repeat. It appeals to both young and old. And it’s a great dish for getting your kids to eat vegetables.

Ingredients you’ll need

This baked cauliflower parmesan recipe comes together in a snap! Worth keeping that it uses minimal ingredients that are simple and unfussy-to-find. Check out the recipe card at the bottom of the post for all of the exact measurements.

• Cauliflower: You’ll need 1 head of cauliflower, sliced into ¾-inch pieces that resemble a steak.
• Olive oil: This helps the seasonings adhere to the cauliflower and gives it a nice golden brown exterior as it cooks.
• Seasonings: A combination of garlic powder, Italian seasoning, salt and pepper adds a long-used Italian taste to the vegetable.
• Marinara: You can use your go-to store-bought or use my straightforward kitchen-made marinara.
• Cheese: This method uses both shredded fresh mozzarella cheese and shredded parmesan cheese for major cheesiness and standout flavor!
• For toppings: To enhance all of the flavors, I like to finish with a sprinkle of red pepper flakes and fresh chopped basil over the top.

How to cook this method

This is one of the simplest vegetarian dishes to whip up. It only takes a few minutes of prep but tastes so elevated! Here is how it comes together:

1. Prep: Preheat the oven to 425 degrees F. Prep the cauliflower: tear off the outer leaves and cut off any stem that is protruding out from the cauliflower. Leaving the core intact, cut the cauliflower into ¾ inch pieces. I usually get 3-4 intact “steaks” per cauliflower.
2. Roast: Place the steaks on a large baking sheet and brush both sides with olive oil. Sprinkle both sides with salt and pepper and then sprinkle evenly with the garlic powder and Italian seasoning.
   Roast for 15 minutes, flip, and roast for an additional 10-15 minutes and until the steaks are lightly charred around the edges and tender in the middle.
3. Broil: Top with the marinara sauce (divided evenly among 4 “steaks”) followed by the mozzarella and parmesan. To the oven to the broiler and put the cauliflower back in the oven, watching it closely, for a few minutes or until the cheese is fully melted and beginning to bubble.
4. Serve: Top with red pepper flakes and fresh basil and then ENJOY!

Helpful tips

• Choosing a cauliflower: When picking out a cauliflower at the store, look for a large, densely-packed head of cauliflower. Try to choose one that is bright white and free of any blemishes or brown spots.
• Extra cauliflower pieces: When slicing, there will be some outer florets that will fall apart. Use these in another recipe later or roast them on the side. You can freeze them and add them to this cherry smoothie.
• Don’t overcrowd your pan: When roasting the cauliflower slices, you don’t want any of them to be touching. They need plenty of space and airflow to become as flavorful and caramelized as possible.
• Be sure to flip: Don’t forget to flip your cauliflower steaks halfway through the cooking time. This will make each side tender and perfectly golden brown.
• Broiling: Every broiler is different, so don’t walk away from the oven or you risk the slices burning.

Frequently asked questions

Storage recommendations

Cauliflower parmesan tastes dependable immediately after it’s cooked. However, leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven for a few minutes or in the microwave until warm.

If you’re anticipating having leftovers, it’s dependable to store the steaks before topping them with the marinara and cheese. Then, when you’re ready to eat, you can start with step 3 in the recipe.

One Last Bite

Be sure to save this dish! Worth keeping to see your flavor-packed creations and share the tastiest feedback. SO, if you make this dish and you love it, please remember to tag me on Instagram @! I can’t wait to see you sharing this dish! 🙂

More good summer recipes to try:

• Grilled Corn Salad
• Straightforward Mexican Street Corn
• Grilled Tofu
• Watermelon White Wine Slushie