Vegetarian Recipes

Cauliflower Parmesan

This Cauliflower Parmesan recipe is one my family enjoys on a regular basis, and I’m so excited to share it with you! Thick cauliflower steaks are brushed in an herby marinade, topped with fresh tomatoes and two types of cheese, and baked in the oven until golden, bubbly, and fork tender. And because I don’t use breadcrumbs in this recipe, it’s also naturally gluten-free! I love this vegetarian take on the classic chicken Parmesan, and it’s a great way to incorporate more veggies into your meals!

Generally, I stay away from any “foods” that contain ingredients I can’t pronounce, so manmade meat substitutes are usually not on my grocery list. Cauliflower is awesome because it’s a great hardy substitute for animal products without all of the mystery ingredients and chemicals. It also has a texture that can withstand high heat and so many forms of cooking—fried, simmered, steamed, raw, marinated, pickled, or baked (just as I do in this simple cauliflower Parmesan recipe!).

What is Cauliflower Parmesan?

Cauliflower Parmesan is my vegetarian take on chicken Parmesan. Instead of using breaded and fried chicken as the base, I slice a head of cauliflower into thick steaks and layer it with tomatoes, mozzarella, and provolone cheese. It’s then baked in the oven rather than fried, making it a healthier (and easier!) alternative to the traditional dish. But don’t let the lack of meat fool you. Cauliflower is a hearty substitute that’ll leave you feeling full and satisfied. I promise!

Here’s what you’ll need to make this roasted cauliflower Parmesan recipe:

Cauliflower: Choose a large head of cauliflower with no brown spots or discoloration. Ideally, it should be large enough for you to cut it into four 1-1.5 inch slices. Don’t worry if some florets fall off when you cut it; you can group them around the sides of the cauliflower steaks and cover them with cheese to keep them in place!
Tomatoes: My recipe is different from a lot of other cauliflower Parmesan recipes because I use sliced tomatoes, not marinara sauce. They provide extra moisture and flavor but are also a functional choice. The slices stop the cheese from melting through the gaps between the cauliflower florets, keeping it on top of the cauliflower rather than pooling on the baking sheet.
Mozzarella Cheese & Provolone Cheese: These add a delicious gooeyness to the dish and help to hold everything together.
Olive Oil: I mix this with the seasonings to create an herby, garlicky marinade for the cauliflower.
Seasonings: Garlic powder, Italian seasoning, salt, and black pepper infuse the cauliflower with tons of flavor. If you want, you can also add red pepper flakes for a little heat.

If you’re cutting your cauliflower steaks to be around 1 inch-1.5 inches thick, they’ll cook just fine. One of my biggest pet peeves is overcooking vegetables until they turn to mush, but if you want your cauliflower to be very soft, you can pre-bake it with the oil mixture for 15 minutes before you move to the tomato cheese layering steps. That’s up to you!

Serving Suggestions

I always serve my cauliflower Parmesan steaks with noodles and homemade marina sauce. It’s such an easy, budget-friendly, and delicious veggie-packed meal! Add a slice of garlic bread or focaccia, and you’ve got a restaurant-worthy dinner at home. But this dish would also be delicious served with my creamy Tuscan orzo (or any pasta dish, for that matter!) or a caprese salad.

How to Store

I prefer to serve this recipe for cauliflower Parmesan fresh, but leftovers would still be delicious added to a salad the next day! You can keep them in an airtight container in the fridge for up to 3 days. To reheat, if desired, place them in the oven at 350°F until warmed through. Cover them with foil if the cheese starts to brown too much! Keep in mind that the cauliflower and tomatoes will be much softer after storage and reheating.

Side view of a sliced cauliflower parmesan steak on a plate with noodles and marinara sauce.

Cauliflower Parmesan Recipe

This Cauliflower Parmesan recipe uses fresh tomatoes, mozzarella, and provolone to create a flavorful main dish that isn’t just for vegetarians!

Course Main Course

Cuisine American

Total Cost ($8.12 recipe / $2.03 serving)

Prep Time 10

Cook Time 40

Total Time 50

Servings servings (1 ”steak” per serving)

Calories 379kcal

Author Jess Rice

Ingredients

3 Tbsp olive oil $0.57
½ tsp garlic powder $0.02
1 Tbsp Italian seasoning blend $0.52
1 tsp salt $0.01
½ tsp freshly cracked black pepper $0.04
1 large head cauliflower, cut into 4 thick slices (vertically) $2.86
2 tomatoes,* cut into slices $1.54
1 cup shredded mozzarella cheese, divided into ¼ cup portions $1.12
8 slices provolone cheese $1.44

Instructions

Preheat oven to 450 degrees. In a small mixing bowl, whisk together olive oil, garlic powder, Italian seasoning blend, salt, and freshly cracked black pepper. Set aside.
Cut the head of cauliflower from the top of the head where the florets are located to the bottom of the stem into 4 thick “steaks”. Your steaks that don’t contain the actual stem might fall apart, but that’s ok! They can be grouped together, and the upcoming steps will help keep them together.
Brush 2 Tbsp of herb oil mixture on all sides of cauliflower steaks. Transfer to a parchment-lined baking sheet.
On top of each cauliflower steak, add 2-3 slices of tomatoes. This is an important step, as the tomatoes will add great flavor and moisture and they will keep the cheeses from melting off the cauliflower, through the holes and cooking onto the baking sheet.
On top of the tomato slices, sprinkle the shredded mozzarella cheese evenly among 4 servings.
Then, top each portion with 2 slices of provolone cheese per cauliflower steak.
Bake the cauliflower in the oven for 40 minutes, or until fork tender.**

See how we calculate recipe costs here.

Notes

*I used 2 vine ripe tomatoes and cut the tomato slices thin, about ¼ inch.

** I prefer a little bite to my cauliflower (all vegetables, in fact.) This recipe will produce a cooked cauliflower that still requires a fork and a knife to enjoy—it’ll not be mushy! If you find your cheese is browning too much for your personal preference, you can lightly lay a sheet of tinfoil with cooking spray on top of the cauliflower steaks to keep it from browning more than you’d like. Personally, I like to get some browning on top! Some folks even broil their cauliflower Parm for the last 3 minutes to ensure that their desired color is achieved.

Nutrition

Overhead view of cauliflower parmesan on a plate.

how to make Cauliflower Parmesan – step by step photos

Preheat oven to 450 degrees. In a small mixing bowl, whisk together 3 Tbsp olive oil, ½ tsp garlic powder, 1 Tbsp Italian seasoning blend, 1 tsp salt, and ½ tsp freshly cracked black pepper. Set aside.

Cauliflower steaks on a wooden chopping board.

Cut 1 large head of cauliflower from the top of the head where the florets are located to the bottom of the stem into 4 thick “steaks”. Your steaks that don’t contain the actual stem might fall apart, but that’s ok! They can be grouped together, and the upcoming steps will help keep them together.

A brush adding the herb marinade to cauliflower steaks on a parchment lined baking sheet.

Brush 2 Tbsp of herb oil mixture on all sides of cauliflower steaks. Transfer to a parchment-lined baking sheet.

Sliced tomatoes added to cauliflower steaks on a parchment lined baking sheet.

On top of each cauliflower steak, add 2-3 slices of tomatoes (cut from 2 tomatoes). This is an important step, as the tomatoes will add great flavor and moisture and they will keep the cheeses from melting off the cauliflower, through the holes and cooking onto the baking sheet.

Shredded mozzarella added to cauliflower parmesan on a parchment lined baking sheet.

On top of the tomato slices, sprinkle 1 cup shredded mozzarella cheese evenly among 4 servings.

Slices of provolone cheese added to cauliflower parmesan on a parchment lined baking sheet.

Then, top each portion with 2 slices of provolone cheese per cauliflower steak (you’ll need 8 provolone slices total).

Cauliflower parmesan on a parchment lined baking sheet.

Bake the cauliflower in the oven for 40 minutes, or until fork tender.**

Side view of cauliflower parmesan on a plate with noodles and marinara sauce.

Eggplant Parmesan

$7.83 recipe / $0.87 serving

Cauliflower Tacos with Romesco Sauce

$10.84 recipe / $2.71 serving

Zucchini Lasagna

$15.47 recipe / $1.54 serving

Overhead view of a bowl of butternut squash with black beans soup, topped with avocado.

Butternut Squash and Black Bean Soup

$8.59 recipe / $1.43 serving

The post Cauliflower Parmesan appeared first on Budget Bytes.

Vegetarian Recipes

How to Make Crispy Hash Browns

Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉

Overhead view of hashbrowns in a skillet.

“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”

Erin

Easy Recipe for Crispy Hash Browns

Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.

This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁

Side view close up of crispy hashbrowns cooking in a skillet.

Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

2 large russet potatoes (about 2 lbs.)* $1.76
4 Tbsp cooking oil, or as needed** $0.16
Seasoning salt to taste $0.05

Instructions

Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

A hand holding a pot of tony chachere creole seasoning.

Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Hashbrowns cooking in a cast iron skillet.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Overhead view of homemade hash browns on a plate, topped with a fried egg, sour cream, avocado, diced tomato, and sliced jalapeño,

These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!