Cauliflower Parmesan

Reinvent your favorite chicken parm dish by skipping the chicken and using cauliflower instead. Crispy yet so satisfying!

December 8, 2021
Cauliflower Parmesan

Cauliflower Parmesan

Alissa DiSanto
  • Prep Time
    30 min
  • Cook Time
    45 min
  • Total Time
    1 hr 15 min
  • Servings
  • Difficulty


  • 1 large head cauliflower
  • ½ cup olive oil
  • Salt and pepper to taste
  • 1 large onion diced
  • 5 garlic cloves minced
  • 1 tsp dried basil
  • 1 pinch of crushed red pepper flakes (optional)
  • 1 tbsp sugar
  • 1-28oz can of Heinen’s crushed tomatoes
  • 1 cup Heinen’s Italian breadcrumbs
  • ½ cup Heinen’s fresh grated parmesan cheese
  • 1 cup shredded Belgioioso mozzarella cheese
  • 1 bunch of basil for garnish


  1. Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper or tin foil.
  2. Slice the cauliflower into cauliflower steaks. If you have a difficult time with this or several florets, come loose, simply just cut your cauliflower into florets. Arrange on baking sheet in a single layer. Drizzle with 4 tablespoons of olive oil and season generously with salt and pepper.
  3. Roast for 30 minutes. You want your cauliflower to be golden brown. If you cut into florets, your cauliflower will cook much faster and will only need 18-20 minutes. Remove from oven and set aside. Turn oven on broil once the cauliflower is done.
  4. While the cauliflower is roasting prepare your breadcrumbs by heating 2 tablespoons of olive oil in a skillet over medium heat. Add breadcrumbs and stir constantly for 1-2 minutes or until the breadcrumbs are golden brown. Immediately remove from the pan and set aside in a bowl.
  5. Using the same skillet you used for your breadcrumbs, prepare your tomato sauce. Heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic to the pan and cook for about 5 minutes or until the onions are translucent. Add the can of crushed tomatoes, red pepper flakes, dried basil, a pinch of salt and the sugar. Allow sauce to simmer until the cauliflower is done roasting. About 5 minutes.
  6. In a baking dish, cover the bottom of the dish with your tomato sauce. Top with roasted cauliflower. Cover the cauliflower with the breadcrumbs, then grated parmesan cheese, and mozzarella cheese.
  7. Place dish under the broiler, watching very closely that you do not burn the cheese. You just want the cheese slightly brown and bubbly.
  8. Remove from oven and garnish with fresh basil.


  • Can be served as a side dish to accompany any protein -Can also be served as the main alongside a salad or on top of pasta.

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