This gluten-free Cauliflower Parmesan recipe makes for an easy vegetarian weeknight meal. Use store-bought garlic pasta sauce for quick assembly.
Coming up with more plant-based, hearty dinners that leaves my Oklahoma meat-and-potatoes husband feeling like he “ate” something can be somewhat difficult.
With winter weather causing comfort-food cravings, (okay, it’s been in the 70’s for the last week!) this has been a challenge I am happy to accept.
Cauliflower does double duty in this take on eggplant parmesan. This hearty and filling cruciferous vegetable adds staying power to your meal while roasting the florets makes for delicious crispy bits. No breading necessary.
With simple ingredients and easy prep, you can use a store-bought pasta sauce of your choosing for an even quicker assembly. I recommend using a garlic pasta sauce, but if using one on hand that isn’t robustly garlic, add some minced garlic to the dish.
Cauliflower Parmesan Recipe (Gluten-Free)
This gluten-free Cauliflower Parmesan recipe makes for an easy, vegetarian weeknight meal. Use store-bought garlic pasta sauce for quick assembly.
Ingredients
- 2 small to medium cauliflower heads cut into florets
- 1 1/2 tablespoons olive oil
- salt and pepper
- 3 cups (about 25oz) garlic pasta sauce
- 1 cup finely grated Parmesan cheese
- 2/3 cup torn fresh mozzarella bite-sized pieces
- fresh oregano for garnish optional
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a large rimmed baking pan with parchment paper. Spread cauliflower florets in an even layer. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 30 minutes. Cauliflower should have charred, crispy bits on tips.
- Lower heat to 400 degrees Fahrenheit. Spray a 9x13 baking pan or 2-quart casserole dish with cooking spray. Spread a 1/2 cup of the pasta sauce over the bottom. Layer a 1/2 cup of the Parmesan cheese on top. Add half of the roasted cauliflower in an even layer, followed by 1/3 cup of the mozzarella cheese. Top with 1 1/2 cups of pasta sauce, followed by 1/2 cup (minus a couple tablespoons for topping) of remaining Parmesan cheese. Add remaining cauliflower, then mozzarella cheese, followed by remaining 1/2 cup of pasta sauce. Sprinkle with reserved tablespoons of Parmesan.
- Bake for 20 to 25 minutes, or until sauce is bubbling and cheese is melted.
Recipe Notes
Inspired by The New York Times.
Love the idea of using cauliflower in this dish! I’ve never seen that before. And I feel you with those Midwestern meat and potatoes expectations for meals. When I used to go home a lot during the holidays, I felt like there was a cement block in my stomach all the time. This is a great swap! xoxo
Thanks, Kelsey! Haha, I know just what you mean. It really is so filling – who needs meat?! xoxo
You are totally speaking my language here Tessa! This looks incredibly mouthwatering. I love cauliflower and can’t wait to try!
I love cauliflower too – this makes me love it even more. Hope you love it, Mary Ann!
Another reason to love cauliflower SO much! It’s a refrigerator staple around here because it’s SO versatile! I LOL to read your meat and potatoes hubs… Rob and I have been eating vegetarian for a long time, although when we go out – he occassionally has meat. You should have seen his face last week when I presented him with a cauliflower “steak.” LOL! He loved it! This looks SO good and hearty. Roasting cauli brings out it’s best flavor… to me, it’s a comfort food. Delicious work, Tessa!
Lol, yes, cauliflower steak! I should do that here. ;) Definitely a comfort food to me too. Thank you, Traci! xo
I’m in the same boat with my Midwest boyfriend! He’s always like ‘this is nice but it’d be better with bacon’. Ha! I’ve been making it a goal to focus on more plant-based mains as well – gonna have to add this to our weekly rotation!
Lol, ‘better with bacon’ is exactly how it goes here too. That is too funny. Thanks, Shelly!
Looks delicious! It’s weird how delicious cauliflower can be … haha
And just like that I am craving cauliflower. Well done! Hope the hubby likes it.
Looks fantastic.
totally craving this cauliflower parmesan right now Tessa, it looks AMAZING… so hearty and comforting which is everything i need! i love that it’s a cauliflower parmesan too! being veg – this it something i can definitely get behind Xx
Ha! Ha! It must be a hubby thing. . .because mine needs big beefy meat at every meal too. And when I make cauliflower rice instead of regular rice. . .he just rolls his eyes and gives me a big “yuck”. But this beauty of a dish. . .well this might convince him that there is life beyond meat. ;-)
Oh my gosh, Tessa, this looks INCREDIBLE!!! I love that you use cauliflower instead of pasta! Definitely trying this soon!
Cauliflower is my new vegetable of choice and the combination of tangy tomatoes with mozzarella sounds downright yummy.