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Paleo Cauliflower Parmesan

When your vegetarian friends come over, instead of serving eggplant parmesan hit em with this Paleo Cauliflower Parmesan for a change of pace. by on

Paleo Recipe Paleo Cauliflower Parmesan
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo (along with her husband Jeff), and project manager at SPYR. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

Using cheese to make vegetables more palatable is an ancient practice that stretches back to the beginning of time.

OK, maybe I just made that up, but it is a well-known and simple act that adding cheese can make just about anything delicious.

Paleo Cauliflower ParmesanPaleo Cauliflower Parmesan

We all know we should be eating more vegetables, but sometimes that’s easier said than done.

Sometimes a pile of plants just doesn’t look or sound appetizing. That’s where (at least with this recipe) cheese plays a role.

Herbs Again Come To The Rescue

On the other hand, if you have practice preparing and eating lots of vegetables, you probably know the right combination of herbs and spices can also come in handy.

I love spicing up my dishes, with the entire spice drawer at times, which is why I made sure to include plenty of garlic, onion, basil, and oregano. Those flavors always play well with mozzarella and Parmigiano-Reggiano and in this instance, they give this dish a wonderful Italian flavor.

Family Inspiration

This recipe was inspired by my sister Amanda, who made a similar dish and posted it on Facebook. It looked so yummy and got some people interested so I asked her about how she made it… and then made it my own (i.e. probably made something completely different) but both recipes have cheese & cauliflower so that means their pretty similar. ;)

Paleo Cauliflower Parmesan

Paleo Cauliflower Parmesan

Yield: 8-10 Servings

Ingredients

  • 1 head cauliflower
  • 1 box (26.46oz) strained tomatoes
  • garlic powder, to taste
  • onion powder, to taste
  • 0.82lbs mozzarella ovolini, sliced
  • 1 box (26.46oz) chopped tomatoes
  • dried basil, to taste
  • dried oregano, to taste
  • Parmigiano-Reggiano cheese

Directions

  1. Preheat the oven to 400°F.
  2. Rinse the head of cauliflower and transfer to a cutting board. Cut in half. Cut on a diagonal from the outside toward the center in both directions around the stem to remove. Repeat with the other side. Chop the head of cauliflower into manageable bite-size chunks of the same size, for equal cooking.
  3. Pour some strained tomatoes into the bottom of a 9x13 oblong 3-quart glass baking dish. Season with garlic powder and onion powder.
  4. Sprinkle a handful of cauliflower chunks across the top of the sauce. Pour more sauce over the cauliflower. Season again with garlic and onion powder.
  5. Lay half of the mozzarella slices across top followed by another layer of chopped cauliflower.
  6. Pour the chopped tomatoes across the top of this layer of cauliflower. Season with more garlic and onion powder.
  7. Lay the second half of the mozzarella across the top of the chopped tomatoes. Season with dried basil and dried oregano.
  8. Shred Parmigiano-Reggiano across the top of the dish.
  9. Transfer to the oven and bake for 40 minutes.
  10. Remove and let rest for 5 minutes then serve.
  11. Enjoy! :)

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