Cauliflower Parmesan

Preheat the oven to 425 degrees F. Prep the cauliflower: tear off the outer leaves and cut off any stem that is protruding out from the cauliflower. Leaving the core intact, cut the cauliflower into ¾ inch pieces. I usually get 3-4 intact “steaks” per cauliflower. The outer florets will fall apart and you can use those later or roast them on the side.

Place the steaks on a large baking sheet and brush both sides with olive oil. Sprinkle both sides with salt and pepper and then sprinkle evenly with the garlic powder and Italian seasoning.Roast for 15 minutes, flip, and roast for an additional 10-15 minutes and until the steaks are lightly charred around the edges and tender in the middle.

Top with the marinara sauce (divided evenly among 4 “steaks”) followed by the mozzarella and parmesan. To the oven to the broiler and put the cauliflower back in the oven, watching it closely, for a few minutes or until the cheese is fully melted and beginning to bubble. Every broiler is so different so don’t walk away from the oven or you risk it burning.

Top with red pepper flakes and fresh basil and then ENJOY!

Cauliflower parmesan tastes best immediately after it’s cooked. However, leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven for a few minutes or in the microwave until warm.