Description
A savory, cheesy Cauliflower Parmesan dish that combines fresh tomatoes, mozzarella, and provolone for a satisfying, vegetarian meal.
Ingredients
Scale
- 3 Tbsp olive oil (for the herb oil mixture)
- ½ tsp garlic powder (adds flavor)
- 1 Tbsp Italian seasoning blend (for seasoning)
- 1 tsp salt (for seasoning)
- ½ tsp freshly cracked black pepper (for seasoning)
- 1 large head cauliflower cut into 4 thick slices vertically (for the ‘steaks’)
- 2 tomatoes sliced (preferably vine-ripe adds moisture and flavor)
- 1 cup shredded mozzarella cheese divided into ¼ cup portions (adds creaminess and melt)
- 8 slices provolone cheese (for topping each cauliflower steak)
Instructions
- Preheat the oven to 450°F (232°C).
- In a small mixing bowl, whisk together olive oil, garlic powder, Italian seasoning, salt, and black pepper. Set aside.
- Cut the cauliflower head vertically into 4 thick slices. Be mindful that the steaks without the stem may fall apart, but this is fine as they can be grouped together.
- Brush 2 Tbsp of the herb oil mixture evenly over both sides of each cauliflower steak. Transfer to a parchment-lined baking sheet.
- Place 2-3 tomato slices on top of each cauliflower steak. This step helps keep the cheese from melting through the cauliflower and adds moisture.
- Evenly sprinkle ¼ cup shredded mozzarella cheese over each cauliflower steak. Then, add 2 slices of provolone cheese to the top of each.
- Bake in the preheated oven for 40 minutes, or until the cauliflower is fork-tender and the cheese is golden. If the cheese starts to brown too much, lightly cover with aluminum foil.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cauliflower steak
- Calories: 379
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 40 mg
Keywords: Cauliflower Parmesan, Vegetarian, Cheese