Name: Baked Cauliflower Parmesan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 1 large head of cauliflower, sliced into 1-inch thick steaks; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp Italian seasoning; 1 to 1 ½ cups marinara sauce; 1 cup shredded mozzarella cheese; 1/3 cup freshly grated Parmesan cheese (plus extra for garnish); Fresh basil, chopped (optional for garnish); Crushed red pepper flakes (optional for spice)

Baked Cauliflower Parmesan is a cozy, cheesy vegetarian twist on the classic Italian dish. I roast thick cauliflower steaks until golden and tender, then layer them with marinara, mozzarella, and Parmesan before baking everything until bubbly and delicious. It’s a comforting, meatless main that’s both wholesome and satisfying.

Baked Cauliflower Parmesan

Why You’ll Love This Recipe

I love how this recipe turns humble cauliflower into something crave-worthy. The roasting adds a rich depth of flavor and a slightly crispy texture, while the cheesy marinara topping brings in that comforting, melty magic. It’s simple, adaptable, and perfect when I want something lighter that still feels indulgent.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower, trimmed and sliced into 1-inch steaks
Olive oil
Salt
Black pepper
Italian seasoning
Marinara sauce
Shredded mozzarella cheese
Freshly grated Parmesan cheese
Fresh basil (optional, for garnish)
Crushed red pepper flakes (optional)

directions

I preheat the oven to 425°F and line a baking sheet with parchment paper.
I brush both sides of the cauliflower steaks with olive oil and season with salt, pepper, and Italian seasoning.
I roast the cauliflower in a single layer for about 30–35 minutes, flipping halfway through until golden and fork-tender.
I spoon marinara sauce over the top of each steak, then sprinkle with mozzarella and half of the Parmesan.
I return the cauliflower to the oven for another 10 minutes, until the cheese is melted and bubbly.
I garnish with more Parmesan, fresh basil, and a pinch of red pepper flakes if I want a spicy finish.

Servings and timing

This recipe makes 4 servings and takes about 45 minutes total—10 minutes to prep and 35 minutes to cook. It’s great for weeknight dinners or weekend comfort meals.

Variations

Sometimes I top the cauliflower with a little pesto or switch up the cheese with provolone or fontina. For a heartier dish, I serve the steaks over pasta or pair them with garlic bread. If I want more crunch, I sprinkle breadcrumbs on top before the final bake.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the oven at 350°F for about 10 minutes until warmed through. The texture stays best with oven reheating, but the microwave works in a pinch.

FAQs

Can I use frozen cauliflower?

I stick with fresh cauliflower because frozen tends to release too much moisture and won’t roast as nicely.

How do I keep the cauliflower steaks from falling apart?

I cut them thick—at least 1 inch—and make sure to include part of the stem in each piece to help hold them together.

Can I make this vegan?

Yes, I use plant-based mozzarella and Parmesan alternatives and check the marinara sauce to make sure it’s vegan-friendly.

What can I serve with Cauliflower Parmesan?

I like it with a side of pasta, a simple salad, or roasted vegetables. It’s also great on its own for a lighter meal.

Can I prep it ahead of time?

I roast the cauliflower ahead, then top with sauce and cheese just before baking again to serve. It works great for meal prep.

Conclusion

Baked Cauliflower Parmesan is one of those recipes I make when I want something that feels comforting but still fresh and healthy. It’s hearty enough to satisfy, simple enough for any night of the week, and always a hit with everyone at the table—meat-eaters included.