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Cauliflower Parmesan - NY Times


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Rate this recipe 4.6/5 (16 Votes)


  • 2 cups panko or plain unseasoned bread crumbs, toasted
  • Kosher salt, as needed
  • Black pepper, as needed
  • 1 medium head cauliflower, trimmed and cut into 2-inch florets
  • 4 cups tomato sauce (bottled is fine)
  • 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
  • 1/2 pound fresh mozzarella, torn into bite-size pieces
  • 1/2 pound Italian sausage, removed from casing, crumbled and browned well.



Step 1

1. Heat the oven to 425 degrees. Roast cauliflower, lightly coated with olive oil, for 25-30 min. until golden. with panko. Repeat with remaining cauliflower.

2. 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 and sausage, if using,over the Parmesan, 1/3 of toasted panko and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, panko and and repeat layering, ending with a final layer of sauce and Parmesan and panko.
3.Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

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