Cauliflower Parmesan

Place racks in center and upper third of oven; preheat to 425°. Trim leaves and base off cauliflower so it is flat on the bottom. Starting at the center, slice the head into 1-inch-thick "steaks." Arrange the steaks (plus any loose florets) in a single layer on a large rimmed baking sheet. In a small bowl, combine olive oil, Italian seasoning, garlic powder, salt and pepper. Brush over both sides of all the cauliflower. Place loose florets cut sides down.

Roast cauliflower on center rack for 20 minutes; remove from oven. With a thin spatula, gently turn steaks and florets, then sprinkle with Parmesan. Return pan to the oven and continue roasting until cheese turns golden and cauliflower is tender and caramelized, 18 to 20 minutes. Remove pan and set oven to broil.

Spoon marinara sauce over cauliflower. Sprinkle with mozzarella. Broil (on the upper-third oven rack) until cheese is melted and turning golden, 1 to 3 minutes. (Watch it closely!) Sprinkle with basil and serve with whole-wheat pasta, zucchini noodles or bread and extra sauce, if you like. PS: If you have leftovers, it's worth the time to reheat in an oven (400° for 8 to 10 minutes) to re-crisp the edges.