Step 1

Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.

Step 2

Set up an area for breading the florets. You will need the cauliflower florets, a bowl with the beaten eggs, and a bowl with the seasoned breadcrumbs, Panko bread crumbs, flour, and salt combined in it, and the prepared baking sheet.

Step 3

Dip each floret in the eggs, then in the breadcrumb mixture, and place it on the baking sheet. Repeat until all of the florets have been breaded. Lightly spray all of the florets with a coat of cooking spray.

Step 4

Roast the cauliflower for 20-25 min until golden and crispy. Remove from oven and cool slightly.

Step 5

While the cauliflower is cooking, make the tomato sauce. In a large bowl, combine the canned tomatoes (with juices), Italian seasoning, olive oil, garlic, salt, and pepper. Use a fork or clean hands to break apart the tomatoes into small pieces. For a smooth sauce, you can combine everything in a blender, if desired.

Step 6

Prepare a 9x11’’ casserole dish by spraying with cooking spray. Reduce oven heat to 375℉.

Step 7

Place half of the tomato mixture in the bottom of the baking dish, followed by ½ of the Parmesan, all of the cauliflower florets, then the mozzarella, the remaining ½ of the tomato mixture, and topped with remaining ½ of the Parmesan cheese. Bake for 20-25 minutes until the sauce is bubbling and the cheese has melted. Serve hot!