Cauliflower Parmesan

For a delicious plant-based meal, I love to make my Cauliflower Parmesan. I enjoy it with a large green salad or pasta or as a side with my favorite protein. If I make a big batch, I store the leftovers in the fridge and enjoy this dish for several days.

Cauliflower Parmesan

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Ingredients Method Notes

Ingredients

  

• One head of cauliflower, sliced thick into steaks
• One package of cremini mushrooms, sliced
• One jar pasta sauce (or Dad and Mom’s Pasta Sauce: https://maryannridinispencer.com/dads-and-moms-pasta-sauce)
• garlic salt
• garlic powder
• Italian seasoning blend
• Parmesan and Romano cheese blend (Vegan or Regular)
• Pecorino cheese (or other cheese, Vegan or Regular)
• extra virgin olive oil

Method

 

1. Preheat oven to 350 Degrees F
2. Drizzle oil over a cookie sheet and spread it out with a napkin
3. Add cauliflower steaks and mushrooms to the cookie sheet
4. Sprinkle garlic salt, garlic powder, and Italian seasoning over vegetables
5. Drizzle oil over the top of the veggies
6. Roast veggies in the oven until golden, approximately 25-30minutes
7. Spread a generous portion of pasta sauce over the bottom of the Pyrex dish
8. Place cauliflower steak, then mushrooms over the sauce
9. Add cheese on top of the veggies
10. Add more pasta sauce over the veggies
11. Add more cheese to the top of the dish
12. Bake the dish in the oven for 30-40 minutes.
13. Serve immediately or refrigerate to serve later. Enjoy left overs for several days.

Notes

Notes: Cauliflower Parmesan is great for a meal with a large green salad or as a side with meat, fish, or pasta.

Dad and Mom’s Pasta Sauce: https://maryannridinispencer.com/dads-and-moms-pasta-sauce

©2023- Maryann Ridini Spencer/Ridini Entertainment Corporation, SimplyDeliciousLiving.com