Cauliflower Parmesan

Gluten-free and passover friendly!

Plus, cauliflower is an extremely healthy vegetable that is a good source of fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium, Manganese, Magnesium, and Phosphorus (

This Cauliflower Parmesan Recipe was inspired by two recipes from Delish, one for their Cauliflower Parm recipe, and another from their marinara sauce (I revised both).  If you prefer using store-bought marinara, my favorite brand is Cucina Antica because their marinara is delicious and does not have added sugar.

Cauliflower Parmesan


  • large head cauliflower, stem trimmed and cut vertically into 1″ planks
  • olive oil spray or fresh olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cup marinara sauce (see below if you want to use my homemade recipe)
  • 1/4 c. freshly grated Parmesan, divided
  • 1 shredded mozzarella cheese ball (or ten ciliegine mozzarella balls– chopped in half, or 1 cup shredded mozzarella cheese)
  • 1/4 c. basil leaves, torn if large (optional)
  • Crushed red pepper flakes


  1. Preheat oven to 425°. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with oil (or spray with olive oil spray). Season with salt and pepper.
  2. Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Remove from oven and top each cauliflower steak with marinara sauce. Sprinkle with mozzarella and half of Parmesan.
  3. Switch oven to broil and broil cauliflower until cheese is bubbly and golden in spots, (about 10 minutes if using ciliegine mozzarella, or 3 minutes if using regular shredded mozzarella cheese)
  4. Serve warm

Homemade Marinara Sauce



  1. In a large, deep skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add two freshly grated carrots for extra nutrition and flavor (optional)
  2. Pour in tomatoes. Season with oregano, salt, and pepper and stir in basil. Bring mixture to simmer.
  3. Reduce heat to low and simmer until liquid has reduced slightly, about 20 minutes.

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