Cauliflower Parmesan

By Melissa Clark

Updated July 2, 2024

Cauliflower Parmesan
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 15 minutes
Rating
5(4,185)
Comments
Read comments

Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan. This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating. But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned. If you’re not a cauliflower fan, this recipe also works with broccoli.

Featured in: Parm Dishes to Warm Weary Souls

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • ½cup all-purpose flour
  • 4large eggs, lightly beaten
  • 3cups panko or plain unseasoned bread crumbs
  • Kosher salt, as needed
  • Black pepper, as needed
  • 1medium head cauliflower, trimmed and cut into 2-inch florets
  • ½cup olive oil, for frying (more as needed)
  • 5cups Simple Tomato Sauce (see recipe)
  • 1cup finely grated Parmesan, preferably Parmigiano-Reggiano
  • ½pound fresh mozzarella, torn into bite-size pieces
  • Fresh basil leaves, torn if large, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

745 calories; 40 grams fat; 13 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 65 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 34 grams protein; 1917 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.

  2. Step 2

    Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.

  3. Step 3

    Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.

  4. Step 4

    Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes and top with basil, if using, before serving.

Ratings

5 out of 5
4,185 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

HH

Delicious! Whole family loved it. Instead of frying the cauliflower I placed dredged cauliflower on sprayed rack on cookie sheet, sprayed cauliflower with olive oil cooking spray and baked at 425 for 24 minutes, flipping the pieces halfway through to get a nice toasted color.

Amy

Took advice from several other reviewers below--roasted the cauliflour for 30 minutes at 425 instead of frying--toasted some panko with olive oil on the stovetop to add between layers for extra texture, and to top casserole, along with parm. Also threw in another clove or two of garlic to the sauce, because I like things garlicky. Absolutely delicious!!! (I also washed dishes in stages, so my kitchen is still in pretty good shape.

Jenny

I have made this both ways: with fried cauliflower as in the recipe, and with roasted, as in the suggestions. The results are two different dishes, so which to make depends on what you are looking for. With the roasted cauliflower, the flavor and texture of the finished dish was very "saucy." With the fried, it was a more satisfying main course and the cauliflower flavor came through. Both are delicious, but my favorite was the fried. Panko is key!

Nic

Absolutely delicious! I followed the recipe, but will make some slight adjustments next time. I will cut cauliflower in slices rather than florets so I can better cover the casserole dish. I will only cook it for 25 to 30 minutes.

Hannah

It took a lot of effort to fry the cauliflower, but it was delicious. We put some in hot dog buns to make sandwiches and also ate it on its own. I'm curious to know if roasting it in the oven is any easier.

Ryan P

Delicious! Made without mozzarella and it was great. Also airfried the cauliflower to save a mess. I batch covered half the cauliflower with flour, then eggs and panko and it seemed to turn out fine. Otherwise, it would have taken much longer to individually dip each piece.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.