1 large head cauliflower, about 3 pounds
3 Tablespoons Extra Virgin Olive oil
1 Teaspoon Italian seasoning
1 ½ teaspoons garlic salt
Pinch Kosher salt
Ground black pepper to taste
½ cup finely grated Parmesan cheese 1 cup plus Michael’s of Brooklyn tomato sauce or homemade
¾ cup shredded mozzarella (part skim) ¼ cup fresh minced basil
Pre heat racks in center oven and upper third of oven. Preheat to 425 degrees F.
Line a large baking sheet with parchment paper.
Place the cauliflower on cutting board and slice off the base so that it forms a flat surface.
Cut away the thick green stems. Stand it up on its cut end with florets- side up. Working from top to bottom, slice the head into 1 inch steaks. Arrange all the cauliflower steaks and florets that fell apart into a single layer on the baking sheet.
In a small bowl, stir together EVOO, Italian seasoning, garlic salt and kosher salt and fresh ground black pepper. Brush over both sides of cauliflower. Turn any loose florets so that their flat, cut side is facing down and touching the surface of the pan.
Bake the cauliflower on the center rack for 20 minutes. Remove from the oven and turn using a thin flexible spatula. Sprinkle with Parmesan cheese. Return the pan to oven and continue baking until Parmesan urns golden and the cauliflower is tender.. (about 18 minutes additional)
Once the cauliflower has baked, spoon 1 cup tomato sauce over top. Sprinkle with mozzarella and return to oven placing the pan on top rack. Broil until cheese melted and turning golden brown about 1-3 minutes. Sprinkle with basil and serve right away.
