Crispy Parmesan Roasted Cauliflower—oh, it’s like a crunchy cloud of flavor that somehow lands perfectly on your plate, defying gravity and logic. As I sprinkle the Parmesan, I can’t help but think of that time my oven decided to throw a tantrum during Thanksgiving—chaos. But this dish? It’s a reliable friend, simple yet sophisticated, and always ready to rescue any meal with its golden charm.
Steps
- Preheat your oven to 425°F. Cut the cauliflower head into 1-inch thick slices from the top down and arrange them on a baking sheet.
- Drizzle or brush the cauliflower slices with olive oil, ensuring they are well-coated. Sprinkle them with Italian seasoning, salt, and pepper for flavor.
- Roast the cauliflower in the oven for 15 minutes until they start to brown and char slightly.
- After roasting, spoon marinara sauce over each cauliflower slice and place a slice of fresh mozzarella on top.
- Return the cauliflower to the oven and bake for another 15 minutes until the cheese becomes bubbly and golden.
- While the cauliflower is baking, heat butter in a skillet over medium-low heat. Add minced garlic and cook for a few seconds before stirring in breadcrumbs.
- Continuously stir the breadcrumbs for 2 to 3 minutes until they turn golden brown.
- Once the cauliflower is done baking, remove it from the oven and sprinkle the garlic butter breadcrumbs, fresh basil, and a bit of parmesan cheese on top.
Ingredients
- 1 head of cauliflower, sliced into 1-inch thick pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Pinch of salt
- Pinch of pepper
- 1 cup marinara sauce
- 8 ounces fresh mozzarella, sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- Fresh basil leaves, for garnish
- Grated parmesan cheese, for sprinkling
FAQ
- Can this Cauliflower Parmesan be served as a main dish?
- Yes, while the Cauliflower Parmesan can certainly be enjoyed as a main dish, it’s often complemented with a side of pasta, vegetables, or beans for added substance. Alternatively, it makes a delightful side dish or a light lunch when paired with a green salad.
- How do you prepare the cauliflower for baking?
- Start by slicing the cauliflower into thick, 1-inch slices. This helps the slices hold more sauce and cheese. After drizzling or brushing the slices with olive oil, season them with Italian seasoning, salt, and pepper before roasting.
- What is the best way to get the cheese bubbly and golden on top?
- After initially roasting the cauliflower, add marinara sauce and fresh mozzarella slices on top. Return it to the oven and bake until the cheese becomes bubbly and golden, which usually takes about 15 minutes.
- What can you add for extra texture?
- Garlic butter breadcrumbs and fresh basil can be added on top of the cauliflower parmesan after baking for a delightful texture contrast and added flavor.
- What wine pairs well with this dish?
- A chilled glass of pinot grigio makes for a perfect pairing with this cheesy cauliflower dish, enhancing the flavors and providing a refreshing balance.
Tips
- Slice Thick for Stability: When preparing the cauliflower, cut it into thick, 1-inch slices. This thickness allows the cauliflower to hold plenty of sauce and cheese without falling apart, providing a satisfying, steak-like texture.
- Roast for Flavor: Initially roast the cauliflower slices to achieve a browned and slightly charred exterior. This step enhances the nutty, popcorn-like flavor of the cauliflower, adding depth to the dish.
- Layer with Fresh Ingredients: After roasting, top the cauliflower with fresh marinara sauce and mozzarella cheese, then return to the oven until the cheese is golden and bubbly. This layering ensures a rich and savory taste in every bite.
- Add Crunch with Breadcrumbs: Finish the dish with garlic butter breadcrumbs for added texture and a sprinkle of fresh basil for a burst of freshness. This combination elevates the overall flavor profile and adds a delightful crunch.
Equipment
- Baking Sheet: A sturdy, non-stick baking sheet for roasting the cauliflower.
- Skillet: A medium-sized skillet for making the garlic butter breadcrumbs.
- Chef’s Knife: A sharp knife for slicing the cauliflower into thick slices.
- Pastry Brush: For brushing olive oil onto the cauliflower slices evenly.
