1-Step 1: First, clean and slice your medium cauliflower head into thick 1/2-inch pieces for a sturdy base. Season these slices with kosher salt and freshly ground black pepper to bring out their natural flavors.

2-Step 2: Next, whip up the batter by mixing 2 eggs, 3 tablespoons of whole milk Greek yogurt, 1/2 teaspoon of the dried oregano, and a pinch of salt and pepper in a bowl for that creamy coating.

3-Step 3: Then, dip each seasoned slice into the batter, making sure it’s fully covered. Coat the slices in a mixture of 1/2 cup Italian-style seasoned breadcrumbs and 1/4 cup freshly grated Parmesan cheese for a crunchy exterior. Fry the coated slices in 1/4 cup of extra virgin olive oil over medium-high heat for about 5 minutes per side until they’re golden and crispy this step locks in the flavor and texture.

4-Step 4: After frying, transfer the slices to a foil-lined baking sheet. Top each one with 3/4 cup marinara sauce spread evenly, 6 ounces of fresh mozzarella sliced into rounds, and thin slices from 1 to 2 large tomatoes. Sprinkle on more of the breadcrumb-Parmesan mixture and add a drizzle of olive oil for extra richness. Bake at 350°F for 10 to 15 minutes until the cheese bubbles and melts, and give it a quick broil if you want that golden brown finish.

5-Step 5: Let the dish rest for a few minutes before serving to help the flavors settle. This recipe not only tastes amazing but also works well with other simple sides, like the easy steps in our peach cobbler recipe for a sweet ending to your meal. Feel free to customize based on what you have, such as using plant-based cheese for vegan options.