Name: Baked Cauliflower Parmesan
Prep time: 15 min
Cook time: 41 min
Total time: 56 min
Ingredients: 2 tbsp ground flax seed; 6 tbsp cold water; 1/2 tbsp cooking oil (canola, avocado, etc.); 1 large head cauliflower (or 2 small heads); 1 cup panko bread crumbs; 1 tsp garlic powder; 1 tsp salt; 1/4 tsp black pepper; 1/2 cup marinara sauce (or more if serving pasta); 3/4 cup shredded vegan mozzarella; 1/4 cup vegan parmesan (for topping); fresh basil (for garnish)

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This baked cauliflower parmesan is the perfect meatless alternative to chicken parmesan. It is coated & baked in a flavorful breading, then topped with marinara sauce, vegan mozzarella, and vegan parmesan.

Two plates of baked cauliflower parmesan garnished with basil.

Admittedly, I was a HUGE chicken parmesan lover for most of my life. It was one of the first meals I learned how to cook. In high school, I took a home economics class and chicken parm was one of the dishes we were taught.

After I went vegan, I made eggplant parmesan a couple of times and was less than impressed. It was good - but it didn't hit the spot or feel like a good chicken parm replacement.

Close-up shot of baked cauliflower parmesan on a bed of marinara sauce and spagehetti.

Because cauliflower is such a good alternative for meat in so many dishes - like cauliflower wings and vegan pot roast, I thought I'd try to recreate one of my favorite dinners using the versatile cruciferous veggie.

And oh my gosh. OH, my gosh. This cauliflower parmesan is a total WINNER. Even my picky, former-meat-loving husband is a huge fan. This dish is now in our dinner rotation and we eat it about once a week.

This baked cauliflower parmesan dinner is...

Nut-free
Egg-free, dairy-free, and vegan
Oil-free when using parchment paper
Potentially gluten-free, if you have GF breadcrumbs
Ready in under 45 minutes
Crispy, cheesy, and saucy

Ingredients for vegan cauliflower parm: cauliflower steaks, marinara sauce, flax egg, panko, and vegan mozzarella.

Instructions

One of the best things about making meatless meals is not having to worry about handling raw chicken. For this recipe, our "meat" is a head of cauliflower. Grab the largest one you can find at the store. Or, get two small ones.

Don't cut off the stalk just yet. Cut the cauliflower, vertically, into 1-inch slices. The edges of the cauliflower will probably crumble and fall apart which is fine. As you get closer to the stalk, the slices will remain cohesive. You should be able to make 4 steaks from a large cauliflower. After you have your steaks, you can trim off the stalk hanging off from each one.

Next, dip each steak into a flax egg. A flax egg is simply ground flax seed mixed with water. It forms an egg-like consistency.

Then, press each steak into seasoned panko. You can use regular bread crumbs, but I prefer panko for a more crispy/crunchy texture. Make sure both sides and the edges of the steaks are fully coated when dipping into each.

Place the steaks into a prepared baking dish. You can either grease the dish with some oil, or line with a piece of parchment/silicone baking mat.

Baked cauliflower parmesan in a white dish.

Cover the dish and bake for 15 minutes. This portion of the cooking will help the cauliflower cook through. Remove the cover and continue to bake until golden brown and tender.

Top with marinara sauce and vegan mozzarella. I love the Follow Your Heart mozzarella slices and the Violife mozzarella shreds.

Bake again, until the mozzarella has melted. Sprinkle vegan parmesan on top. Serve with spaghetti! Or, you grab some bread and make a cauliflower parmesan sandwich...yummy!

A plate of vegan cauliflower parmesan, with a fork piercing a piece of cauliflower.

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