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Cauliflower Cutlet Parmesan & Spaghetti

Servings 2 servings


  • 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

Cashew Cream

  • 1 cup cashews (soaked if you don't have a Vitamix)
  • 1/2-3/4 cup filtered water
  • 1 pinch salt


  1. Get the pasta going. Heat up the sauce.

  2. 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.

  3. Dredge the cauliflower in the chickpea flour egg and then into the breadcrumbs. Handle the cauliflower gently so the breadcrumbs stick.

  4. 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.

  5. To serve, toss the spaghetti with sauce. Top with a cauliflower cutlet. Drizzle with cashew cream and a sprinkle of nutty parm. Enjoy!

Cashew Cream

  1. 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.