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Roasted Cauliflower Caprese Casserole

Cauliflower is roasted with garlic and tomatoes, then tossed with fresh mozzarella and seasoned panko crumbs, then baked again for a few more minutes before being topped with fresh basil and parsley. This is a very simple, but incredible side dish that the whole family will love.
Total Time 55 mins
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 295 kcal


  • 1 small head organic cauliflower, broken into florets
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 1/4 pints organic grape tomatoes
  • 8 ounces mini mozzarella balls
  • 3/4 cup seasoned panko crumbs
  • 5 leaves basil, torn
  • 2 tablespoons chopped parsley


  • Preheat oven to 425. Spray a casserole dish with cooking spray.
  • Toss cauliflower and garlic with extra virgin olive oil, garlic salt and black pepper and add to casserole dish. Roast for 30 minutes, turning halfway through cooking time.
  • Remove from oven, add tomatoes and stir. Roast for another 10 minutes.
  • Remove from oven, add mozzarella and stir. Top with panko crumbs. Place back into oven for 5-10 more minutes, until cheese is melted and panko is lightly browned.
  • Remove from oven. Top with fresh basil and parsley. Serve.


Calories: 295kcalCarbohydrates: 18gProtein: 14gFat: 20gSaturated Fat: 5gCholesterol: 20mgSodium: 296mgPotassium: 581mgFiber: 4gSugar: 6gVitamin A: 1232IUVitamin C: 53mgCalcium: 257mgIron: 1mg
Keyword Cauliflower Caprese Casserole
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