Cauliflower with Vodka Sauce

Cauliflower is a great vessel for all your favorite sauces. We baked up florets with butter and jarred pasta sauce, then sprinkled the whole thing with crunchy breadcrumbs and served more sauce on the side for dipping. It's perfect for a hearty snack or appetizer.
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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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1 medium head cauliflower (about 2 pounds), cut into bite-size florets

1/2 cup store-bought vodka pasta sauce, plus more for dipping 

6 tablespoons unsalted butter, melted 

Kosher salt and freshly ground black pepper 

1/3 cup panko 

1/4 cup freshly grated Parmesan 

1 teaspoon garlic salt 

1 teaspoon Italian seasoning 


  1. Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment.
  2. Add the cauliflower, vodka sauce, 2 tablespoons of the melted butter, 1 teaspoon kosher salt and a few grinds pepper to a large bowl and toss to combine. Spread in a single layer on a prepared baking sheet and bake until the cauliflower is tender and golden in spots, tossing halfway through, 25 to 30 minutes.  
  3. Meanwhile, mix the panko, Parmesan, garlic salt, Italian seasoning and the remaining 4 tablespoons melted butter in a small bowl. Spread in a single layer on the other prepared baking sheet and bake until the crumbs are golden brown and crispy, 8 to 10 minutes.  
  4. Transfer the cauliflower to a serving plate and sprinkle with the breadcrumbs. Serve with more sauce on the side, for dipping.