Prepare yourself for a delicious, hearty vegetarian take on chicken Parmesan; you 100% won’t miss the meat. In fact, this is our new favorite “chicken” Parmesan recipe!
∇Note: To kick your sauce up another level, used jarred bruschetta in addition to marinara sauce or check out my recipe here for Easy Bruschetta at home.
∇∇Note: Do NOT recommend fresh mozzarella due to high water content.
Recipe makes 4-5 servings.
- 2 large cauliflower heads
- 2 jars marinara sauce∇
- 12oz spaghetti
- 12 slices provolone cheese∇∇
- 1 cup Parmesan cheese
- Nonstick spray
- Garlic powder
- Onion powder
- Dried parsley flakes
- salt and pepper
Preheat oven to 425°.
Prepare the cauliflower. Keep the main stem intact but remove the leaves and stalks coming off the main stem (see picture above). Slice each cauliflower head into approximately 3/4 – 1 inch slabs. Expect to get some whole slabs and some slices that are tightly knit together or fall apart completely. Prep a baking sheet with nonstick spray then arrange cauliflower slabs and pieces. Season with salt, pepper, onion powder, and garlic powder. Bake at 425° for 20-25 minutes depending on the thickness of your cauliflower. Flip and bake another 20-25 minutes.
While cauliflower is in the oven for the last 20-25 minutes, cook pasta according to package directions and heat marinara sauce.
When cauliflower is done baking, top with marinara sauce, a slice of provolone, and Parmesan cheese (or cheese of your choice). Broil for 2-4 minutes until cheese is melted and bubbly.
Serve with spaghetti and sauce plus a sprinkle of Parmesan cheese and parsley for garnish.
Don’t forget to tag me if you give this recipe a try #whatsinbreesbelly