Cauliflower Parmigiana Bake
Indulge in the comforting flavors of this Cauliflower Parmigiana Bake, a delightful vegetarian twist on the classic Italian favorite. Featuring tender, oven-roasted cauliflower florets layered with rich marinara sauce, gooey mozzarella, and a crispy, golden panko-Parmesan topping, this dish is as satisfying as it is wholesome. Seasoned with garlic and Italian herbs and finished with fresh basil, this casserole delivers a burst of flavor in every bite. Perfect as a hearty vegetarian main or a crowd-pleasing side dish, this recipe comes together in just an hour and is sure to impress at any dinner table. Simple to prepare yet bursting with bold, cheesy goodness, it's a must-try for lovers of comforting casseroles and Italian-inspired cuisine.
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Recipe Information
Ingredients
- 1 large Cauliflower head
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Marinara sauce
- 2 cups Mozzarella cheese
- 1 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.25 cup Fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and place them on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the florets, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes, flipping halfway through, until tender and golden brown.
While the cauliflower is roasting, prepare the breadcrumb topping by combining panko breadcrumbs, grated Parmesan cheese, garlic powder, dried Italian seasoning, and the remaining 1/4 teaspoon of black pepper in a small bowl. Drizzle in 1 tablespoon of olive oil and mix until evenly coated. Set aside.
Grease an oven-safe baking dish with a little olive oil. Spread 1 cup of marinara sauce on the bottom of the dish.
Layer the roasted cauliflower over the marinara sauce, followed by the remaining 1 cup of marinara sauce.
Sprinkle half of the mozzarella cheese evenly over the cauliflower, then spread the prepared breadcrumb mixture on top.
Top with the remaining mozzarella cheese and a final sprinkle of Parmesan, if desired.
Bake the assembled dish in the oven at 425°F (220°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 914 mg | 70% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 323 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
