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


  • 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


  • 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.


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
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