Cauliflower Parmesan Recipe
A keto-friendly baked cauliflower Parmesan offers a low-carb, oven-prepared alternative to the classic Italian-American dish.
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Instructions
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Preheat oven to 450 F and grease a baking sheet.
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Cut cauliflower into 1-inch planks, arrange on the sheet, season with salt and pepper, then roast on the bottom rack for 15 to 20 minutes until tender.
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Meanwhile, finely chop canned tomatoes. Heat 1 tablespoon olive oil in a small pot over medium-high. Cook garlic for 30 seconds, then add tomatoes, season, and simmer for 7 to 8 minutes until slightly reduced. Stir in basil and set aside.
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Switch oven to broil. Flip the roasted cauliflower, spoon half the sauce on top, and sprinkle with mozzarella and half the Parmesan cheese.
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Broil on the top rack for 2 to 3 minutes until the cheese is melted and browned.
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Serve immediately with the remaining sauce and Parmesan cheese.