Roasted Cauliflower Parmesan Recipe

Move oven racks to the center and upper third of your oven. Preheat to 425 degrees F (218 degrees C).

Using a chef's knife, cut off the base of the head of cauliflower so that it forms a flat surface. Cut away the thick green stems. Stand it up on the cut end (floret side up) and slice head into 1-inch-thick "steaks", cutting from top to bottom.

Line a baking sheet with parchment paper. Add cauliflower steaks and any stray florets that may have fallen off.

In a small bowl, stir together the oil, Italian seasoning, garlic powder, salt, and pepper. Using a basting brush, brush the mixture over both sides of the cauliflower steaks and florets. Make sure any loose florets are turned with their flat, cut side, facing down.

Bake on the center rack for 20 minutes. Remove from oven.

Using a flexible spatula, gently turn the steaks and florets over. Sprinkle the parmesan over the top and return pan to the oven. Bake an additional 18-20 minutes until parmesan is golden brown and the cauliflower is tender and caramelized on the edges.

Remove pan from oven and set oven to broil.

Spread marinara on the top of the cooked cauliflower and sprinkle with mozzarella cheese.

Broil on the upper third rack for 1-3 minutes, until the cheese is melted and golden brown.