Crispy Cauliflower Parmesan Recipe
Prep Time:
40 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 head of cauliflower
  • Kosher salt & black pepper
  • 1 teaspoon garlic powder
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¾ cup seasoned panko breadcrumbs
  • ¼ cup Parmesan cheese, divided
  • ¾ cup olive oil
  • 1 cup marinara sauce
  • 8 ounces sliced or shredded mozzarella cheese
  • Fresh basil, roughly chopped
Directions
  1. Preheat oven to 400 F. Line two baking sheets with parchment paper; set aside.
  2. Use a serrated knife to carefully slice the cauliflower into ¾ to 1-inch slices, leaving the stem and leaves on to help keep it together. Save any pieces that fell apart (they'll still be delicious).
  3. Transfer cauliflower slices and pieces onto a parchment-lined baking sheet. Season generously with salt and pepper on both sides. Sprinkle evenly with garlic powder.
  4. Prepare for dredging: Place flour into one medium bowl. Crack eggs into another bowl and whisk until smooth. Mix to combine panko and 2 tablespoons of Parmesan in a final bowl.
  5. Coat both sides of each piece of cauliflower with flour, shaking off the excess, then egg, then panko; return each piece to the baking sheet.
  6. Heat ¼ cup oil in a large pan over medium-high heat. Cook cauliflower in batches, about 4 to 5 minutes on each side until browned. Add oil as needed between each batch. Place browned cauliflower onto a clean baking sheet.
  7. Top each piece with marinara sauce and mozzarella. Bake until cauliflower is tender and cheese is melted and lightly browned in spots, about 25 to 30 minutes.
  8. Serve hot, sprinkled with remaining Parmesan and basil.