Prepare yourself for a delicious, hearty vegetarian take on chicken Parmesan; you 100% wont 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 follow 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 toget 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.
Dont forget to tag me if you give this recipe a try #whatsinbreesbelly