What’s low-carb, packed with fiber, vegetarian, and loaded with (vegan) cheesy flavor? My Baked Cauliflower Parmesan! This recipe has been one of my go-to’s since the temperature started to dip in Los Angeles because it is warm, delicious, and fills my whole house with the scent of baked parmesan goodness. It couldn’t be easier to make, and it’s a crowd-pleaser for the whole family. And it can be made fully vegan by swapping out the egg for aquafaba (or chickpea liquid).
1 head of cauliflower
2/3 cup gluten-free breadcrumbs
2/3 cup grated vegan parmesan
1 T Italian seasoning
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp salt
1 large egg
4 T San Marzano Tomato Sauce
Vegan mozzarella, sliced
Preheat the oven to 350 degrees. Cut your cauliflower to about 2/3 inch slices. Set aside.
Mix together the gluten-free breadcrumbs, grated parmesan, Italian seasoning, garlic powder, black pepper, and salt. Place it in a flat plate. Set aside.
Whisk together an egg with a pinch of salt and pepper and pour it to a flat plate. Dip the cauliflower slices into the egg on both sides. Then transfer to the breading mixture. Make sure both sides are fully coated. Place the steaks on parchment paper. Repeat until all are coated.
Bake for 20 minutes. Take the cauliflower out of the oven and add the sauce and mozzarella cheese slices. Place back in the oven for 20 more minutes. Top it off with fresh parsley and Enjoy!