Instructions:
Preheat your oven to 400°F (200°C).
Remove the leaves from the cauliflower and trim the stem so the cauliflower can lay flat. Cut the cauliflower
into thick pieces, about 3/4 inch thick. Depending on the size of the cauliflower, one head should make about 2-4 steaks.
Arrange the cauliflower steaks on a baking sheet.
In a small bowl, combine olive oil, salt, black pepper, paprika, and garlic powder. Brush both sides of each cauliflower steak with the oil and spice mixture.
Sprinkle the grated Parmesan cheese over each steak.
Bake in the preheated oven for 15 minutes, then carefully flip each steak and bake for another 15 minutes, until golden brown and tender.
While the cauliflower is baking, heat olive oil in a skillet over medium heat.
Add the chopped onion and grated carrot. Sauté until the onion is translucent and the carrot is soft, about 5-7 minutes.
Season with salt, black pepper, garlic powder, and dried parsley.
If using tuna, stir it into the pan and mix well. Heat for a few minutes, then remove from heat.
Once the cauliflower is tender, remove from the oven.
Top each steak with a portion of the onion-carrot-tuna mixture.
Sprinkle grated mozzarella cheese over each stuffed steak.
Return the baking sheet to the oven and broil for 3-5 minutes, or until the cheese is melted and lightly golden brown.
Garnish with chopped parsley if desired.
Serve hot as a main course or as a hearty side dish.
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