Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

Slice the cauliflower lengthwise from the center into two 1” pieces. The sides of the cauliflower will crumble and that’s okay, just reserve for future use (roast and use in veggie bowls, make buffalo cauliflower, make a cauliflower mash, etc.)

In a medium bowl, whisk together almond milk, water, Parmesan, flour, garlic powder, onion powder, oregano, red pepper flakes, salt and pepper. Transfer the mixture to a shallow baking dish that will fit the cauliflower steaks. Dredge the steaks through the mixture and coat them well, patting the mixture into the crevices of the cauliflower. Place the dredged cauliflower steaks onto the baking sheet and bake for 20 minutes. Flip and bake another 20 minutes or until fork tender and golden brown.

While cauliflower bakes, spiralize the zucchini on Blade D. Trim the noodles with clean kitchen shears. Heat a large non-stick skillet over medium-high heat. Once oil is shimmering, add the zucchini noodles. Toss and cook for 5 minutes or until noodles are wilted and cooked. Set aside on two plates, garnish with Parmesan cheese (about a teaspoon per plate) and cover to keep warm.

Once cauliflower is done baking, remove from the cauliflower from the oven and pre-heat the broiler on high. Top each cauliflower steak with marinara sauce and then top with mozzarella cheese.

Transfer the cauliflower to the oven and broil for 2-3 minutes or until mozzarella starts bubbling. Remove from the oven and immediately garnish with Parmesan, basil, red pepper flakes.

Serve the cauliflower steaks with the zucchini noodles.