Crispy breaded and roasted cauliflower florets smothered in vegan marinara and topped with melty, gooey, vegan mozzarella cheese. Baked - not fried - for a healthier, savory take on a classic Italian recipe.
- 1 medium head cauliflower
- 2 cups marinara sauce
- 2 cups vegan mozzarella cheese
- 1/2 cup all-purpose flour or gluten-free flour substitute
- 1 cup unsweetened almond milk
- 1 cup Italian-style breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon dried parsley
- 2 tablespoons nutritional yeast or vegan parmesan cheese
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Preheat your oven to 450°F / 230°C. Line a baking sheet with parchment paper and set aside.
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Cut cauliflower into florets. In a medium bowl, make a batter by whisking together flour and almond milk. The batter will be very liquidy.
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In a separate bowl, prepare the breading by mixing together Italian-style breadcrumbs, garlic powder, onion powder, dried parsley, and nutritional yeast.
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Add cauliflower florets to batter and stir to coat. Using tongs, remove one piece of battered cauliflower and transfer to bowl with breading. Evenly coat cauliflower florets with breading and place in an even layer on baking sheet.
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Bake for 40 minutes, flipping halfway through, until crispy. Remove from oven and set aside. Lower oven to 375°F / 190°C.
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Add a layer of marinara sauce to the bottom of an 8x8" oven-safe baking dish. Add crispy cauliflower florets on top of sauce, covering the bottom of the dish. Add another layer of marinara sauce on top of the cauliflower. Top with vegan mozzarella cheese.
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Bake for an additional 15 minutes or until the sauce is bubbly. Remove from oven and set aside to cool slightly. Serve warm preferably over pasta.