Description
For the Cauliflower
1 large head of cauliflower, cut into 1-inch steaks or thick florets
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs (panko or Italian-style)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil (for frying)
For the Sauce & Topping
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh basil, chopped
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, oregano, salt,
and black pepper.
Dredge each cauliflower steak or floret in flour, dip into the egg, then coat with the breadcrumb mixture.
Heat olive oil in a large skillet over medium heat. Fry cauliflower pieces for 2–3 minutes per side until golden brown. Transfer to the prepared baking sheet.
Spoon marinara sauce over each piece and top with mozzarella and Parmesan cheese.
Bake for 15 minutes or until cheese is melted and bubbly.
Garnish with fresh basil and red pepper flakes before serving.
Prep Time: 15 minutes, Cooking Time: 25 minutes, Total Time: 40 minutes, Kcal: 380 per serving, Servings: 4
Step-by-Step Guide
Follow this detailed process for perfect cauliflower parmesan. First, cut the cauliflower into 1-inch thick steaks from the center of the head; use the outer florets as they are. Prepare your breading station in three separate shallow dishes for a clean workflow. When frying, ensure the oil is hot by testing with a single breadcrumb—it should sizzle immediately. Do not overcrowd the skillet; fry in batches to maintain a crisp, golden crust. After frying, place the pieces on a wire rack over the baking sheet to prevent sogginess before saucing and baking.
Serving Suggestions
This hearty dish pairs beautifully with a simple side salad dressed with a light balsamic vinaigrette to cut through the richness. For a complete Italian meal, serve it over a bed of spaghetti or zucchini noodles with extra warmed marinara sauce. It also makes an excellent appetizer or game-day snack when cut into smaller, bite-sized florets. Garnish with extra fresh basil and a drizzle of high-quality olive oil just before serving.
How-to Summary
To make cauliflower parmesan: cut and bread cauliflower steaks using a standard flour, egg, and seasoned breadcrumb dredge. Pan-fry until golden, then transfer to a baking sheet. Top each piece with marinara sauce, mozzarella, and parmesan cheeses. Bake at 375°F (190°C) for 15 minutes until the cheese is melted and bubbly. Garnish and serve immediately.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free blend and use certified gluten-free breadcrumbs.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F to maintain crispiness; microwaving will make the coating soggy.
Can I air-fry the breaded cauliflower instead of pan-frying?
Absolutely. Spray the breaded cauliflower with oil and air-fry at 400°F for 10-12 minutes, flipping halfway, before adding sauce and cheese to bake.
Why are my breadcrumbs not sticking to the cauliflower?
Ensure you shake off excess flour after the first dredge. The flour layer is essential for the egg to adhere, which then holds the breadcrumbs.
Can I prepare this dish ahead of time?
You can bread the cauliflower and refrigerate it on a parchment-lined tray for a few hours before frying and baking. For best results, complete the fry-bake process just before serving.
Common Mistakes to Avoid
- Cutting the cauliflower too thin, which causes it to become mushy during frying and baking.
- Using cold eggs straight from the fridge, which can make the coating process messier. Use room-temperature eggs.
- Skipping the pan-frying step and trying to bake only; frying creates a crucial moisture barrier and crisp texture.
- Over-saucing the cauliflower before baking, which leads to a soggy final dish. Use a light, even layer of sauce.
- Adding fresh basil before baking, which will cause it to wilt and lose flavor. Always add it as a fresh garnish after baking.
Conclusion
This cauliflower parmesan recipe is a fantastic way to enjoy a comforting, cheesy Italian classic with a nutritious vegetable twist. By following the detailed steps and avoiding common pitfalls, you can achieve a dish with a perfectly crispy exterior and tender interior, smothered in savory sauce and melted cheese. It’s a versatile meal that’s sure to satisfy both vegetarians and meat-eaters alike. Enjoy your culinary creation!
