Preheat the oven to 425°F / 220°C. Lightly oil a baking sheet or line it with parchment paper.
Remove the outer leaves from the cauliflower. Carefully slice the head into thick, 1-inch / 2. 5 cm steaks, cutting through the core to keep them intact.
Arrange the steaks on the prepared baking sheet.
Brush both sides with olive oil and season generously with salt and pepper.
Toss any loose florets that fall off onto the pan as well.
Roast for 20 minutes, or until the edges are golden brown and the steaks are tender.
While the cauliflower roasts, make the pesto.
In a food processor, combine the basil, Parmesan, almonds, and 2 tbsp (30 ml) olive oil.
Season with a pinch of salt and pepper, then pulse until a thick paste forms.
Carefully remove the baking sheet from the oven.
Spread the pesto evenly over the top of each steak, then sprinkle with shredded mozzarella.
Return to the oven and bake for another 2-3 minutes, or until the cheese is melted and bubbly. For extra browning, switch to the broiler for the last minute (watch closely!)
Serve immediately and enjoy!
Slice Through the Core: To ensure your steaks hold together, slice directly through the center stem. This is what binds the florets into a solid 'steak'.
Roast the Crumbles: Don't discard the florets that fall off while slicing!
Toss them with oil and seasoning and roast them alongside the steaks for a delicious bonus snack.
Pat it Dry: For maximum caramelization and crispy edges, pat the cauliflower steaks completely dry with a paper towel before brushing with oil. Moisture leads to steaming, not roasting.
