Baked Cauliflower Parmesan (gluten-free)

This Baked Cauliflower Parmesan is a delicious one-sheet vegetarian meal made with just 4 ingredients that are gluten-free and grain-free.

This vegetarian parmesan recipe is one of our favorite veggie-based dishes to make. I love a traditional chicken parm – don’t get me wrong – but I also am a cauliflower steak fan and this version is absolutely delicious. And even easier to make!

You only need a few simple ingredients to make this meal. And you will dirty up on baking sheet. There aren’t too many steps in this process, which I love too. You can have your dinner in just about 30 minutes and it doesn’t get better or more convenient than that. You can also roast the cauliflower ahead of time too then just add sauce and cheese right before eating and broil it all up then.

Tip: add the sauce and cheese on top of the cauliflower then broil right before eating!

What ingredients are in these vegetarian Cauliflower Parm:

• Head of cauliflower – cut into 1/2 inch thick “steaks”. It should be thicker pieces so it doesn’t fall apart
• Marinara sauce – you can use your favorite sauce for these. I love a tomato basil sauce for flavor
• Shredded parmesan – I typically buy a block of parm and shred it so it’s fresh
• Mozzarella – same here. I like to buy the log of mozzarella cheese and shred it myself
• Basil – I prefer fresh basil but dried also works great!

How to make Cauliflower Parmesan in the oven:

1. Preheat oven to 425 F and line a baking sheet with parchment paper
2. Add the cauliflower and drizzle with oil, salt and pepper
3. Roast in oven 30 minutes then add sauce on top and shredded cheese, basil
4. Broil in oven on high for 30 seconds or until cheese is bubbling and ready
5. Serve while warm

Tips for success making cauliflower parmesan: 

• This dish tastes best fresh out of the oven to me. If you want to prep it ahead of time, roast the cauliflower for 30 mins or so like the first part of the instructions. Then add the sauce and cheese and basil on top and broil before eating. That way it doesn’t get soggy!
• Don’t slice the cauliflower pieces too then or it won’t be durable for the toppings. It is best to use a large head of cauliflower and cut into thicker pieces about 1/2 inch or so
• If you do want to add more protein to this veggie-loaded dish, sprinkle on cooked sausage crumbles or meatballs on top for an extra addition
• My kids also love this when we make it! It’s a great way to introduce cauliflower or try to get them more excited about eating it (hello sauce and cheese!)

A few other delicious vegetarian dinner ideas:

No-Boil Vegetarian Pasta Bake

15-minute Peanut Noodle Salad (gluten-free)

Easy Avocado Pesto Pasta

The Best Vegan Afredo Pasta Recipe