Cauliflower Parmesan

1 large head cauliflower, stem trimmed and cut vertically into 1″ steaks
1/4 cup plain Greek yogurt
1/4 cup grated Parmigiano Reggiano – divided
1 teaspoon dried parsley
3 tablespoons extra virgin olive oil or spray
1/3 cup seasoned breadcrumbs (panko will give an extra crunch)
Coarse salt
1 1/2 cups tomato sauce
1 cup shredded mozzarella cheese
Loose handful of basil leaves, chopped
Crushed red pepper flakes

1. Preheat oven to 475°.
2. Place cauliflower steaks on a parchment lined baking sheet.
3. In a small bowl combine yogurt, 2 tablespoons grated cheese and parsley. Divide evenly on top of steaks and spread across. Sprinkle breadcrumbs across the top of yogurt mixture and gently press down with clean hands or spatula. Spray or drizzle olive oil over the breadcrumbs and sprinkle with salt.
4. Roast 15 minutes, remove from oven and top each steak with tomato sauce, shredded mozzarella and remaining grated cheese.
5. Return to oven and bake until cheese melted, 3-5 minutes.
6. Sprinkle with basil and crushed red pepper flakes.
7. Enjoy!