Sprinkle with shredded mozzarella, then Parmesan cheese on top of each cauliflower steak.
Return the steaks in the oven for 5 minutes until cheese melts. Serve immediately, preferably with fresh basil or parsley.
Wash cauliflower before roasting and pat it dry with paper towel or leave it for 30 minutes to dry. If the end of cauliflower stem looks a little brown and dry, you can cut it just a little, so it looks good.Use baking tray, layered with parchment paper for easier clean up. You can roast cauliflower steaks without parchment paper on non-stick baking tray, too.You can store cauliflower Parmesan steak up to 3-4 days in the fridge in the air-tight container. Reheat in the oven for about 10-15 minutes or microwave about 2-3 minutes. If you make this recipe for vegetarians check if your Parmesan cheese is vegetarian and doesn't use rennet.