Skillet Cauliflower Parmesan

Shopping List

  • Small head of Cauliflower
  • Butter
  • EVOO
  • Parmesan
  • Breadcrumbs or pork rinds
  • Marinara Sauce
  • Mozzarella Cheese
  • Basil

Gather Your Ingredients

If you don’t have any keto friendly breadcrumbs on hand, I’ve dried out and toasted a few slices of this brand and make my own breadcrumbs.

Pork Rinds are also a good alternative. Place in ziplock bag, release all the air out. Roll over pork rinds with a rolling pin until you have fine crumbles.

Let’s Get Started

Preheat the over to 425°. Prepare a sheet pan with foil and coat with oil. Chop cauliflower into large florets.

In a bowl, combine cauliflower florets, melted butter, and EVOO. Add 1/4 up each of parmesan cheese and breadcrumbs. Add salt and pepper to taste. Toss to coat.

Spread on prepared pan. Roast in over for 30 – 35 minutes until the florets are toasty brown and tender to touch with a fork.

On the stove, heat a pan to medium high heat. Add cauliflower and marinara sauce. Toss to coat and heat until sauce is bubbly.

Rao’s sauce is low in sugar and has a great taste. I have found this brand in Walmart and recently at Costco.

Top with rest of parmesan cheese and mozzarella. Simmer until cheese is melted or place under broiler until cheese is melted.

Top with basil and serve. Serve with noodles. I prefer the noodle alternative Healthy Noodle (see below).

Let’s Eat

Healthy Noodle is a great noodle alternative. I have found this brand at Costco.

Skillet Cauliflower Parmesan

  • Servings: 6
  • Difficulty: easy
  • Print

A low carb take on a comfort food classic.

Source: Living Oh So Peachy

Ingredients

  • 1 Small head of Cauliflower, chopped
  • 3 TBS butter, melted
  • 3 TBS EVOO
  • 1/2 cup parmesan cheese, divided
  • 1/4 cup breadcrumbs (regular, low carb or pork rinds)
  • Salt and Pepper to taste
  • 2 Cups Marinara or Red Sauce, like Rao
  • 1 cup Mozzarella
  • small bunch of basil, chopped

Directions

  1. Pre-heat oven to 425°.
  2. In a large bowl, combine cauliflower florets, melted butter, EVOO, 1/4 up each of parmesan cheese and breadcrumbs and salt and pepper to taste. Toss to coat.
  3. Spread on baking sheet. Roast for 30-35 minutes or until florets are toasty brown.
  4. Heat 3 quart pan on stovetop on medium – high heat.
  5. Add roasted cauliflower and red sauce. Bring sauce to a simmer.
  6. Add rest of parmesan cheese, mozzarella cheese.
  7. Simmer until cheese is melted. Top with basil and serve. OR place under broiler to melt cheese.

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