The breaded and baked cauliflower with paprika and mozzarella is a delicious and flavorful vegetarian side dish with a light golden crust for an appetizing and inviting appearance!
The simple breading is made with a mix of breadcrumbs, cornmeal, sweet paprika, mozzarella, and cheese, a faster and lighter version that the whole family will enjoy, without bechamel!
Now let’s see how to prepare it together.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Breaded and Baked Cauliflower with Paprika and Mozzarella
- 1 white cauliflower (medium)
- 3/4 cup breadcrumbs
- 1/4 cup grated Grana cheese
- 1 clove garlic
- to taste parsley
- to taste paprika
- to taste salt
- 1/4 cup cornmeal
- to taste olive oil
- 3.5 oz mozzarella
- 1.75 oz blended provolone
- 1 chili pepper
Tools
- 1 Pot
- 1 Steamer Basket
- 1 Baking Dish
- 1 Oven
Steps for Breaded and Baked Cauliflower with Paprika and Mozzarella
Clean, wash and steam the cauliflower florets with a pinch of salt for about 7-8 minutes until they are fairly crunchy.
In a bowl, pour the breadcrumbs mixed with Grana cheese, minced garlic clove, and parsley. Mix well, then add the cornmeal, salt, and paprika.
Drain the cauliflower florets, divide and cut them into small pieces and while still damp, transfer them to a baking tray lined with parchment paper. Generously sprinkle them with the breadcrumb mix to make it adhere well.
Drizzle with a little olive oil, add the chopped chili pepper, and a few parsley leaves.
Bake the cauliflower in a preheated oven for about 10 minutes at 356°F, remove the baking tray from the oven, add the chopped provolone and mozzarella, and continue baking for another 5-7 minutes or until the cauliflower is nicely gratinated.
For a nice gratin, turn on the grill for about 2 minutes!
Once done, plate and transfer the cauliflower to a baking dish, serve with some fresh parsley leaves.
Tips and Variations
The gratinated cauliflower without bechamel can be kept in the fridge for 1-2 days.
It’s better to warm it up in the oven or microwave before serving.
You can replace the mozzarella with smoked cheese or another type of cheese.
If there’s any left, you can always use it to make some tasty fritters you can find here!
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Notes
FAQ
Can I use bechamel instead of breadcrumbs?
Yes, you can use homemade or store-bought bechamel.
NOTES
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