I got the idea for this meal from the cookbook “But My Family Would Never Eat Vegan.” I wasn’t crazy about the method in the book so I decided to take the concept – cauli parm – and make it my own. It’s easy, fast, fun and really, really good!
Note: you are going to cut cauliflower cutlets out of a head of cauliflower. Usually I can only get two, maybe three, if you are lucky. And even if what you cut out is not huge, you can can still use the cauliflower pieces in the same way. Start by taking the leaves off the head of cauliflower, and if there is a long stem, cut it down so you can rest the cauliflower evenly on the cutting board. Slice it right down the center. Then slice a 1/4″ thick piece from the long side of each half.
Cauliflower Cutlet Parmesan & Spaghetti
- 2 cauliflower cutlets
- 1 chickpea flour egg (1 tablespoon chickpea flour + 3 tablespoons water)
- 1/2 cup seasoned breadcrumbs
- 2 tsp oil
- 1/2 lbs spaghetti
- 1 cup tomato sauce
- 1 drizzle cashew cream
- 1 sprinkle nutty parm
- 1 cup cashews (soaked if you don't have a Vitamix)
- 1/2-3/4 cup filtered water
- 1 pinch salt
Get the pasta going. Heat up the sauce.
Set up a breading station. In one dish, whisk together the chickpea flour and water to make the chickpea flour egg. Add the breadcrumbs to another tray.
Dredge the cauliflower in the chickpea flour egg and then into the breadcrumbs. Handle the cauliflower gently so the breadcrumbs stick.
Heat the in a big nonstick skillet. When it is hot, add the cauliflower cutlets. Cook the cauliflower on the first side for a good 5 minutes before gently turning. Cook the other side. The cauliflower should be al dente.
To serve, toss the spaghetti with sauce. Top with a cauliflower cutlet. Drizzle with cashew cream and a sprinkle of nutty parm. Enjoy!
Place the cashews in the Vitamix or blender with 1/2 cup water. Let it rip until creamy. If too thick, add a bit more water. Store in an airtight container in the refrigerator.