- Preheat oven to 400°F and move rack to top 1/3 of the oven. Line a rimmed baking sheet with parchment paper.
- Wash the whole heads of cauliflower, remove outer leaves, and trim the stem while keeping the core intact. Cut each head in half through the middle of the stem. From this cut, cut a 1 to 1½-inch-thick “steak” from each half (the stem should hold the steaks together), resulting in four steaks total. Break the cauliflower that did not make it into one of the steaks into florets and set aside in a large bowl.
- Using three shallow bowls, fill one with the rice flour, the second with the eggs, and combine the breadcrumbs with ½ cup Parmesan cheese in the third. Coat each cauliflower steak well with rice flour, then egg, then breadcrumb mixture and set on the prepared baking sheet.
- Sprinkle the remaining rice flour over the bowl of cauliflower florets and toss to coat. Pour the remaining egg in and again toss to evenly coat. Lastly sprinkle the remaining breadcrumb mixture over the florets and toss to evenly coat. Place the florets on the baking sheet around the steaks, leaving some space between.
- Bake for 20 minutes, then gently turn the steaks and stir the florets. Cook for another 20 minutes, or until golden brown. Remove from oven.
- Set oven to broil. Top the cauliflower steaks with sauce (about 2 tablespoons each), ¼ cup Parmesan cheese, and half of the slices of mozzarella. Top the florets with the remaining sauce, Parmesan cheese, and mozzarella.
- Broil until the mozzarella is melted and sauce has warmed, about 3 minutes.
Pair with Cheese Stuffed Italian Meatballs and a side salad to make a complete meal with 3 servings of vegetables.
Source: Lani Jacobs-Banner