Baked Cauliflower Parmesan

Turn the broiler on to high. Trim the leaves away from the cauliflower head, remove about an inch off the stem. Cut cauliflower into four “steaks,” about 1 inch thick, transfer to a baking sheet. Coat the steaks with 1 tbsp vegetable oil each and the New England seasoning. Broil on the middle rack until well browned, about 18 to 22 minutes.

Peel and dice the onion. Peel and mince the garlic. Hand tear the basil leaves. Trim the zucchini and slice into thin planks lengthwise, about ¼ inch thick. Stack and cut into thin strips to make zucchini noodles.

Place a large pot over medium heat with 1 tbsp olive oil. Once the oil is hot, add the diced onion, just half the minced garlic, and a pinch of salt and cook until softened, about 2 to 3 minutes. Add the crushed tomatoes, stir to combine, and cook until the sauce is slightly thickened, about 5 to 7 minutes. Add just half the basil and season with salt and pepper.

In a medium bowl, toss together the panko breadcrumbs, parmesan, remaining minced garlic, a pinch of salt and pepper, and 2 tbsp olive oil.

Once the cauliflower stakes are finished, remove them from the oven and spoon about half of the tomato sauce (save the other half for the zucchini noodles) over the steaks. Top the steaks with the breadcrumbs. Set the oven to broil on low and broil until lightly browned, about 2 to 3 minutes.

Toss the zucchini noodles in the pot with the remaining tomato sauce. Cook over medium heat until tender, about 1 to 2 minutes. Divide the zucchini noodles between large plates. Top with the cauliflower parmesan on top and sprinkle with remaining basil leaves.