8oz.Fontina cheesesliced (can also sub Swiss, Gruyere, or Mozzarella)
¼cupParmesan cheesegrated or shredded
Flat-leaf parsleychopped (for garnish)
Fresh basilchopped (for garnish)
Preheat the oven to 450.
Slice your cauliflower into 1½” “steaks” by placing the cauliflower on its stem and slicing through the entire thing to make large pieces. Trim each slice of cauliflower at the base so you get rid of most of the stem and the leaves. Tear any remaining leaves off with your hands.
Place the cauliflower “steaks” on a large baking sheet lined with foil. Drizzle olive oil over both sides of the cauliflower, rubbing it in with your hands.
Combine the fennel seeds, salt, pepper, orange zest, and garlic powder in a small bowl. Sprinkle the rub over each piece of cauliflower and massage into both sides with your hands. Roast at 450 for 30 minutes, until the cauliflower has started to brown.
Remove from the oven and increase the heat to broil (at about 550).
Pour some marinara on each of the cauliflower pieces, top with a slice of Fontina cheese, then a sprinkle of the Parmesan. Broil for 7 minutes, until the cheese melts and the edges have begun to brown.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.