Paesana Cauliflower Parmesan Bake
🍅🧀 Comfort food, lightened up. This Cauliflower Parmesan swaps in hearty cauliflower “steaks,” roasted until tender, layered with rich roasted garlic marinara, melty mozzarella + parmesan, and finished with crispy toasted garlic breadcrumbs and fresh basil. It’s a veggie-forward twist that still hits all the cozy notes—ready in under an hour. Who’s trying this tonight?
Yield: 4 Pieces
CAULIFLOWER INGREDIENTS:
- 1 large head cauliflower, sliced into four 1-inch thick “steaks”
- 2 tablespoons olive oil
- 1 cup Paesana Roasted Garlic Pasta Sauce
- ¾ cup grated mozzarella
- ¼ cup grated parmesan cheese
- Parsley, to serve
BREADCRUMB INGREDIENTS:
- 1 tablespoon olive oil
- ¼ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ⅓ teaspoon Italian seasoning blend
- Fresh basil, to serve
Directions
1
Preheat the oven to 425˚F.
2
Place the cauliflower on a baking sheet and drizzle with oil. Season with salt and pepper.
3
Roast for 15 minutes until just tender.
4
Remove from the oven and divide the Paesana Roasted Garlic Marinara over each cauliflower. Top with mozzarella and parmesan cheese, returning it to the oven for another 15 minutes.
5
While the cauliflower is baking, make the breadcrumbs: Heat the oil in a small skillet over medium heat.
6
Add the breadcrumbs, garlic powder, and Italian seasoning to the cauliflower steaks, cooking for 2 to 3 minutes until golden and toasted. ENJOY!