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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

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

Instructions

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