Vegan Cauliflower Parmesan
This recipe for Vegan Cauliflower Parmesan is a delicious, plant-based take on the classic! Sliced cauliflower is coated in a tofu batter and herbed breading, baked in the oven, and then generously topped with tomato sauce and vegan mozzarella. The result is a melty, gooey goodness with a final touch of fresh basil. I’ve made this dish with both cauliflower and eggplant, and if you’re an eggplant fan, you’ll definitely want to try that version, too!
There are plenty of ways to customize this recipe to your liking, as well! For a spicy kick, try adding a sprinkle of crushed red pepper flakes to the breading mixture, or drizzling hot sauce over the finished cauliflower before serving. In addition to using eggplant as a wonderful cauliflower replacement, other vegetables like zucchini, bell peppers, or mushrooms would be delicious substitutes, or even additions to this dish. You can coat the various vegetables in the breading and bake with the cauliflower, or chop them up and saute separately, or even keep them fresh and serve them on top of your cauliflower.
As for the sauces, this recipe uses a simple tomato sauce, but you can play with the different flavors by choosing a pesto, marinara, or even a creamy cashew alfredo sauce. By experimenting with different ingredients and flavor combinations, you can customize this Vegan Cauliflower Parmesan to create a dish that’s uniquely yours. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this plant-based take on a classic favorite is sure to impress.
Cauliflower: Using cauliflower as your base offers a satisfying meaty texture, making it an excellent substitute for the traditional eggplant. Its mild flavor also allows the breading, tomato sauce and vegan cheeses to really shine.
Tomato Sauce: Many prepared tomato sauces are vegan, but some contain milk, cheese or even beef! Just check the ingredient list when purchasing; I like using sauces with lots of herbs, such as basil and oregano.
Vegan Shredded Mozzarella Cheese: Choose your favorite kind of vegan cheese for this dish, or you can even make your own at home! If buying vegan cheese from the store, look for brands fortified with B12 for an additional nutritional boost.
Vegan Milk: Dairy-free milk is used in the batter to coat the cauliflower slices before adding the breading. Opt for unsweetened varieties like almond or soy milk to keep the flavors savory. Many plant-based milks are fortified with calcium and vitamin D, providing essential nutrients for bone health.
Firm Tofu: A versatile protein source, tofu forms the base of the batter in this recipe, and choosing firm tofu adds stability and thickness to the batter. When blended with vegan milk and nutritional yeast, it creates a creamy, flavorful coating that adheres perfectly to the cauliflower. Tofu is a complete protein, meaning it contains all nine essential amino acids, making it a valuable addition to a balanced plant-based diet.
Nutritional Yeast: Often used in plant-based cooking to add a cheesy, umami flavor, nutritional yeast is a powerhouse ingredient packed with nutrients. It’s an excellent source of B vitamins, including B12. In this recipe, nutritional yeast enhances the cheesy flavor of the breading, giving the cauliflower parmesan its irresistible taste.
Whole Wheat Flour: Used in the breading mixture, the flour helps to create a crisp, golden coating on the cauliflower slices. Whole wheat flour provides added fiber and nutrients, but all-purpose flour works as well. Additionally, gluten-free flour blends can also be used to accommodate dietary preferences or restrictions.
Vegan Parmesan: Adding a final layer of cheesy goodness, vegan parmesan brings depth of flavor and an added hint of saltiness to the dish. Vegan parmesan mimics the taste of traditional parmesan cheese without any dairy. You can purchase vegan parmesan in-store, or easilymake your own with my Vegan Parmesan recipe!
Herbs and Spices (Oregano, marjoram, thyme, garlic powder, basil, rosemary, sage, salt and pepper): The breading mixture is seasoned with a blend of aromatic herbs and spices. Together, these ingredients create a robust flavor profile that complements the other components of the dish, adding depth and complexity to every bite.
Ingredients
1 head of cauliflower
1 C tomato sauce
1 C vegan shredded mozzarella cheese
Batter Ingredients
1 C vegan milk
½ block firm tofu
1 T nutritional yeast
Breading Ingredients
¾ C whole wheat flour
½ C vegan parmesan
2 T oregano
2 tsp salt
2 tsp dried marjoram
2 tsp dried thyme
1 tsp garlic powder
1 tsp dried basil
1 tsp dried rosemary
1 tsp dried sage
¼ tsp black pepper
Instructions
1. Preheat the oven to 400º.
2. Start by cutting the cauliflower into 1 inch slices, ensuring that each slice is uniform in thickness. This will help the cauliflower cook evenly and achieve the perfect texture.
3. In a shallow bowl, combine all of the breading ingredients. Mix well to ensure that all of the ingredients are evenly distributed. Set aside.
4. Add the tofu, vegan milk, and nutritional yeast to your blender. Blend until smooth and creamy, adding a splash of water if needed to achieve the desired consistency. The tofu batter should be thick enough to coat the cauliflower slices evenly. Pour the tofu batter into a rimmed plate or shallow bowl.
5. Dip each cauliflower slice into the tofu batter, ensuring that it is fully coated on both sides. Then, transfer each slice straight to the breading mixture. Press gently to adhere the mixture to the surface of the cauliflower on both sides.
6. Place the breaded cauliflower slices on a baking sheet lined with parchment paper, and be sure that they are spaced apart to allow for even baking. Bake in the preheated oven for 30 minutes, or until the breading is crisp and golden brown.
7. Remove the breaded cauliflower slices from the oven and top each slice with a generous spoonful of tomato sauce and a sprinkle of vegan shredded cheese. Return the baking sheet to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
8. Once the cauliflower is cooked to completion, remove it from the oven and garnish with fresh basil leaves.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
