• Preheat your oven to 375 degrees f. and line a large sheet pan with parchment paper.
• Prepare your station with 3 shallow dishes. One with the flour whisked together with the garlic salt, and the second dish with the beaten eggs. Into the third one combine the parmesan with cornmeal, whisking them together really well.

To bread your cauliflower slices:

• First, lightly press each side of the cauliflower into the flour. A very light amount of flour will stick due to the natural moisture of the cauliflower. Allow excess flour to fall off.
• Next, dip the cauliflower steaks into your beaten eggs. Allow excess to drip off.
• Season with a sprinkle of sea salt and pepper if desired, then transfer to the third plate with the parmesan mixture.
• Gently press each cauliflower steak into the parmesan mixture to evenly coat and adhere on both sides.
• Heat 1 tablespoon of oil in a large frying pan over medium heat. Fry half of your breaded cauliflower slices for 4-5 minutes per side, or until golden. Transfer to your prepared sheet pan and repeat with the remaining oil and cauliflower slices.
• Once all of your golden-brown breaded cauliflower slices are done and sitting on the sheet pan, spread about 2 tablespoons of sauce over each. Top evenly with mozzarella and bake for 12-15 minutes, or until the cauliflower is fork tender and the cheese is nice and melty.
• Garnish with fresh basil and enjoy while hot!