Cut off stems and leaves of the head of cauliflower and then rinse with water + pat dry. Make sure you don't cut too much of the stem/core off the cauliflower or the "cutlets" will fall apart!
Slice the cauliflower in half down the middle and then cut 1 to 1.5 inch "cutlets". You will get about 4 cutlets give or take. Don't worry if small florets fall off as you can still throw them on the baking tray anyways.
Line a baking tray with parchment paper and place cauliflower "cutlets" on the tray. Spray both sides lightly with avocado or olive oil.
Cover the baking tray tightly with foil, and place in the oven on the bottom rack. Bake with the foil on for about 15 minutes to steam the cauliflower.
Take the tray out of the oven and remove the foil. Carefully flip the cauliflower cutlets to make sure each side gets nice and brown. Place back in the oven and bake for another 10 minutes.
Take the tray out of the oven and flip cauliflower back over. Top each "cutlet" and extra florets with marinara sauce + mozzarella and place back in the oven to broil for 5 minutes until cheese looks melted and lightly browned.
Serve with a side of Palmini pasta with the rest of the marinara sauce over spinach and enjoy!
Recipe by at https://www.littleadaptsbyjax.com/plant-based-cauliflower-parm/