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 leave my Oklahoma meat-and-potatoes husband feeling like he "ate" something can be somewhat difficult.
With winter weather causing comfort-food cravings, this has been a challenge I am happy to accept.
Cauliflower is the perfect hearty vegetable that transforms into recipes like my potato cauliflower soup, curried cauliflower and broccoli soup, and roasted veggie bowl.
This cauliflower gnocchi with creamy mushroom sauce is a weeknight win too!
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 is 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.
Want a quick and easy side? Try these air fryer frozen vegetables! They come together in a pinch.
📖 Recipe
Cauliflower Parmesan (Gluten-Free)
Ingredients
- 2 small to medium cauliflower heads cut into florets
- 1 ½ tablespoons olive oil
- salt and pepper
- 3 cups garlic pasta sauce about 25 oz
- 1 cup finely grated Parmesan cheese
- ⅔ 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 ½ cup of the pasta sauce over the bottom. Layer a ½ cup of the Parmesan cheese on top. Add half of the roasted cauliflower in an even layer, followed by ⅓ cup of the mozzarella cheese. Top with 1 ½ cups of pasta sauce, followed by ½ cup (minus a couple tablespoons for topping) of remaining Parmesan cheese. Add remaining cauliflower, then mozzarella cheese, followed by remaining ½ 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.
Notes
Nutrition
Jennifer
This recipe was such a hit that my 18 year old picky teenager loved it. It's going to accompany every future pasta and breadsticks night. Thanks for the great recipe!!
Tessa
Thanks, Jennifer! That's so great!
Nicole @ Young, Broke and Hungry
Cauliflower is my new vegetable of choice and the combination of tangy tomatoes with mozzarella sounds downright yummy.
Lisa
Oh my gosh, Tessa, this looks INCREDIBLE!!! I love that you use cauliflower instead of pasta! Definitely trying this soon!
Lynn | The Road to Honey
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. ;-)
thalia
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
Lee Strickler
Looks fantastic.
Katie | Healthy Seasonal Recipes
And just like that I am craving cauliflower. Well done! Hope the hubby likes it.
Sara @ Cake Over Steak
Looks delicious! It's weird how delicious cauliflower can be ... haha
Shelly @ Vegetarian 'Ventures
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!
Tessa
Lol, 'better with bacon' is exactly how it goes here too. That is too funny. Thanks, Shelly!
Traci | Vanilla And Bean
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!
Tessa
Lol, yes, cauliflower steak! I should do that here. ;) Definitely a comfort food to me too. Thank you, Traci! xo
Mary Ann | The Beach House Kitchen
You are totally speaking my language here Tessa! This looks incredibly mouthwatering. I love cauliflower and can't wait to try!
Tessa
I love cauliflower too - this makes me love it even more. Hope you love it, Mary Ann!
Kelsey @ Appeasing a Food Geek
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
Tessa
Thanks, Kelsey! Haha, I know just what you mean. It really is so filling - who needs meat?! xoxo