Crispy Cauliflower Parmesan
Vegetarian
Craving pizza flavors? This recipe hits all the right notes with nutrient-packed ingredients and a plant-forward twist.
- 4 tbs. extra-virgin olive oil, divided
- ½ tsp. dried oregano
- ¼ tsp. dried rosemary
- ½ tsp. dried basil
- ½ tsp. sea salt
- 1 head cauliflower, cut into florets
- 1 tbs. butter
- ½ small white onion, minced
- 1 garlic clove, minced
- ½ cup canned tomato sauce
- 2 tbs. minced fresh parsley
- ½ cup panko or other breadcrumbs (or gluten-free alternative)
- ¼ cup shredded Parmesan cheese, plus more to taste
STEP 1
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
STEP 2
In a medium bowl, mix 3 tablespoons of the olive oil with the oregano, rosemary, basil, and salt. Add the cauliflower and toss until well coated, then place it on the baking sheet and roast for 25 minutes, until the cauliflower is fork-tender and beginning to crisp at the edges.
STEP 3
Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the onion and cook until lightly golden, approximately five minutes, then add the garlic and cook for one minute more.
STEP 4
Stir in the tomato sauce and fresh parsley, and remove from the heat.
STEP 5
In a small skillet, heat the remaining 1 tablespoon of olive oil. Mix in the breadcrumbs and cook over medium heat until crispy and toasted, two to four minutes.
STEP 6
Remove the cauliflower from the oven, pour the tomato-sauce mixture over the top, and toss to coat.
STEP 7
Sprinkle the Parmesan evenly over the top, and finish with the breadcrumbs.
STEP 8
Return the baking sheet to the oven for five minutes, and then serve.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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