Wow! I made a delicious new dish to bring to Randi’s house today (April 8, 2026). I made it intending it for Ezra, but I don’t think he loved it, cause he doesn’t love cauliflower. But I loved it, and Randi loved it, and Dan and Marcia seemed to like it a lot. Neither Hannah nor Noah touched it, and Benji was VERY upset I didn’t bring any home for him!
Adapted from : https://www.eatwell101.com/cauliflower-parmesan-recipe
Preheat oven to 425 convection roast.
1 head of organic cauliflower from Trader Joe’s, washed.
Put parchment down on sheet pan. Drizzle with extra virgin olive oil- about 3 tablespoons.
Cut the head down the middle. Then make 1 inch slices, trying to keep the slice intact.
Place slices down on parchment to coat each one with the oil. You will have some stray florets that fall off from the “steaks”. That’s fine. Roast them, too! Gently turn each one over and sprinkle with crushed red pepper flakes, black pepper, and kosher salt. Turn over and repeat with the spices. Then drizzle lightly with olive oil.
After about 10 min, take out and flip cauliflower. Roast the other side for another 10 min.
Take a slightly smaller sheet pan out. Place parchment on the bottom. Transfer all the cauliflower to new parchment lined pan.
Spoon about 12 oz. of Rao’s marinara over the cauliflower. Then julienne about 10 basil leaves and sprinkle them over.
Sprinkle more crushed red pepper flakes over.
Sprinkle about 1/2 cup freshly grated parmesan over.
Distribute about 8 oz. of grated whole milk mozzarella over. (I hand grate it from a block of Trader Joe’s cheese)
Sprinkle oregano over all.
Cover until ready to bake.
Convection roast at 400 degrees – covered for about 15 min., but longer if you are cooking this directly from fridge.
You can uncover for the last 2 min. if you want and put the broil setting on, BUT I DIDN’T.
This was so delicious.
