Cauliflower Parmesan

Cauliflower Parmesan, a veggie-forward twist on the Italian-American classic, chicken parmesan, is an impressive and hearty vegetarian main or side dish for any occasion.

Earlier this summer, when we shared Chef Domenica’s Chicken Parmesan, I couldn’t help but think—what if we gave cauliflower the same treatment? A golden cauliflower “steak” crusted with breadcrumbs and layered with marinara sauce and melty mozzarella. Finally, I put the idea to the test in my kitchen, and these handsome Cauliflower Parmesan steaks were born!

The flavors hit all the comforting notes you expect from the classic, but with a fresh, lighter spin. To make sure the cauliflower picks up lots of flavor, I dredge it in batter and seasoned breadcrumbs before sizzling it in a pan to create a beautiful crust.

Making it takes about 30 minutes, plus a short stint in the oven to melt everything together. I love serving these as a vegetarian main dish with a Caesar salad on the side (either with a piece of salmon or without). They also make a wonderful addition to a larger Italian-style spread. 

Table of Contents

1. What’s in Cauliflower Parmesan?
2. How to Make Baked Cauliflower Parmesan
1. Prep the Components
2. Cook the Cauliflower
3. What to Serve with Cauliflower Parmesan
4. Cauliflower Recipes You’ll Love
5. Cauliflower Parmesan Recipe

What’s in Cauliflower Parmesan?

This baked cauliflower parmesan uses a handful of ingredients to give vegetables lots of flavor. Here’s everything you’ll need to make it: 

• Cauliflower: Cut into thick slices, cauliflower holds up beautifully to frying and baking. Look for a medium head with tightly packed florets and no brown spots. If you only find large heads, slice the whole thing and make this cauliflower steak recipe, too!
• Kosher salt and black pepper: A simple but essential base seasoning helps bring out cauliflower’s natural nuttiness.
• Eggs in the batter help create a coating that gives the cauliflower a golden crust.
• Greek yogurt in the batter helps the breadcrumb coating cling to the cauliflower. I like whole milk yogurt here because I like the richness it adds, but you can use any plain Greek yogurt you like.
• Dried oregano is a classic Mediterranean flavor that gives the cauliflower a warm, herby note.
  • READ MORE: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
  • TRY IT: Fragrant Greek Oregano, grown and harvested in Greece
• Tomato sauce: Use my homemade spaghetti sauce, oven-roasted tomato sauce, spicy Arrabbiata sauce, or your favorite jarred version.
• Italian breadcrumbs: These add crunch and another layer of seasoning. Gluten-free breadcrumbs work just as well. If you only have plain breadcrumbs, just 2 teaspoons of Italian Seasoning and 1/2 teaspoon of salt. 
• Parmesan cheese adds salty, nutty, flavor to both the batter for the cauliflower and the breadcrumb mixture. Feel free to substitute Grana Padano or Pecorino Romano—anything you’d use to top pasta will work. 
• Extra virgin olive oil: You know how much I love EVOO! Here, it helps sear the cauliflower to golden perfection and adds richness. I used our Private Reserve Greek extra virgin olive oil for its bold, peppery flavor.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know
• Tomatoes: A few slices of fresh tomato add brightness to the dish, backing up the jammier tomato sauce. 
• Fresh mozzarella: A few slices on top make the stacks irresistible as they melt and bubble.

How to Make Baked Cauliflower Parmesan

This recipe takes a little bit of stovetop love followed by a quick bake in the oven, but the results are worth it. Here’s how to make it step-by-step:

Prep the Components

• Get ready. Heat the oven to 350°F and arrange a rack in the center. Remove the outer leaves from 1 medium head of cauliflower and trim the stem. Slice the cauliflower head through the core into 1/2-inch thick slices. Season generously with kosher salt and black pepper on both sides. Thinly slice 1 to 2 large tomatoes. 
• Prepare the batter and toppings. In a shallow bowl, whisk together 2 eggs, 3 tablespoons whole milk Greek yogurt, 1 teaspoon dried oregano, and a pinch each of salt and black pepper. In a second shallow bowl, mix 1/2 cup Italian-style seasoned breadcrumbs, 1/4 cup finely grated Parmesan cheese, and the remaining 1/2 teaspoon dried oregano. Slice a 6-ounce ball of fresh mozzarella.

Cook the Cauliflower

• Bread the cauliflower. Dip the cauliflower slices in the egg and yogurt mixture and then the breadcrumbs one by one, making sure to coat each on both sides.
• Fry the cauliflower. Line a large baking sheet with foil and set it near the stove. In a nonstick skillet, heat 1/4 cup olive oil over medium-high heat. When the oil shimmers, add the cauliflower to the pan in batches. Cook for about 5 minutes or so on one side, then turn over and cook another 4 to 5 minutes on the other side or until golden brown and crispy. As they are ready, transfer the cauliflower to the prepared baking sheet. Repeat with the remaining cauliflower.
• Assemble the Cauliflower Parmesan. Once all are done frying, spread each one with a few spoonfuls of marinara sauce (3/4 cup total) and then sprinkle with the parmesan and breadcrumb mixture. Finally, top each cauliflower steak with 2 to 3 slices of mozzarella and add 2 to 3 slices of tomato (however many you need to cover the top). Drizzle with a little olive oil.
• Bake the Cauliflower Parmesan. Place the cauliflower on the middle rack of your heated oven and bake for about 10 to 15 minutes or until the cheese has bubbled and melted. If you like, switch the oven to broil and transfer the pan under the broiler very briefly to give the cheese more color. Rest for a couple of minutes before serving. 

What to Serve with Cauliflower Parmesan

Baked cauliflower parmesan is one of those dishes that works well as a vegetarian main, because the slices bake up into neat portions. I think it would pair nicely with Creamy Tomato Pasta with Chickpeas or our Chickpea Marinara. Either is a great way to use up the rest of the jar of tomato sauce and add some more protein! 

To serve as a low-carb side dish as part of a spread of Italian dishes, I would add some pasta and maybe classic Polpette in Sugo, Italian-style meatballs in sauce. These sheet-pan meatballs with vegetables would also be good, and they could bake in the oven at the same time.

Cauliflower Recipes You’ll Love

Vegetarian

Whole Roasted Cauliflower with Lemony Whipped Feta

Salads

Moroccan-Style Shaved Cauliflower and Chickpea Salad

Entree

Spicy Cauliflower Shawarma

Vegetarian

Roasted Cauliflower Steaks with Harissa and Chermoula

Browse all Mediterranean recipes. 

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