We tried this NYT recipe, with modifications:
https://cooking.nytimes.com/recipes/1017170-cauliflower-parmesan
First, instead of dredging the cauliflower in egg and breadcrumbs and deep frying it, we oven-roasted the cauliflower florets (tossed in a little olive oil and sprinkled with a little salt and pepper) at 425 for 30 mins, tossing midway. Second, to mimic the breading, we lightly toasted 2 cups (not 3) plain breadcrumbs in some olive oil (about 3-4 Tbsp) in a teflon frying pan. Third, we reduced the amount of parmesan to ½ cup (from 1 cup). Finally, when assembling the casserole, we layered in this order: a) a little sauce on the bottom of the casserole dish; b) a sprinkle of toasted breadcrumbs to absorb some of the liquid from the sauce; c) ½ of the parmesan; d) half the cauliflower; e) 1/3 of the remaining breadcrumbs; and f) ½ the handtorn mozzarella. In the second round, we increased a) to 1/3 the remaining sauce and then continued b) through f). At the very end, after adding the final layer of sauce, we sprinkled the last 1/3 of the breadcrumbs and skipped the parmesan. (Aug. 2018)
Cooking Adventures 