Tender on the inside and crunchy on the outside, these roasted and breaded cauliflower cutlets create a satisfying main course when served with a luscious and creamy dairy-free Alfredo sauce. There is enough sauce for a double recipe of cutlets or to stir into cooked pasta.
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- 1 medium/large cauliflower head
- 1/2 cup water
- 1 1/2 teaspoon olive oil
- 1 1/2 teaspoon freshly squeezed lemon juice
- 1 1/2 teaspoon Italian spice mix, divided
- 1/2 teaspoon sea salt divided
- 1/4 teaspoon ground black pepper
- 1/2 cup Silk unsweetened soy or almond milk
- 1/2 cup flour
- 1/2 cup panko breadcrumbs
- Pinch of crushed red pepper flakes optional
- 2 1/2 cups unsweetened soy milk
- 1/2 cup roasted, unsalted cashews
- 3 tablespoons nutritional yeast
- 1 clove garlic minced
- 1 teaspoon Italian spice mix
- 1/2 teaspoon wheat-free tamari soy sauce
- 1/2 teaspoon sea salt or to taste
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup grated vegan mozzarella-style cheese, tightly packed (try Daiya)
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoon finely chopped, fresh flat-leaf parsley
- 1 1/2 tablespoon fresh basil chiffonade
- 9 cherry tomatoes halved
- 1/4 cup thinly sliced green onion
- Parsley sprigs
- 1/2 teaspoon black sesame seeds
- Prepare cauliflower. Preheat oven to 400°. Cut off very bottom of cauliflower, and remove outer leaves. Carefully cut cauliflower vertically into 1-inch cutlets. You should be able to cut three or four cutlets. Save loose florets for another dish. Place water, olive oil, lemon juice, 1 tsp Italian spice mix, ¼ tsp salt and black pepper in a nonstick casserole dish or baking sheet that will fit the cutlets; stir well. Add cutlets, flip once, and place in oven. Bake 30 minutes or until just tender. Do not overcook.
- Meanwhile, pour soy milk in a shallow dish that will fit one cauliflower cutlet. Place flour in another shallow dish the same size. Place breadcrumbs, remaining ½ tsp Italian spice mix, remaining ¼ tsp salt and red pepper flakes, if using, in another dish of similar size; mix well.
- Prepare sauce. Place soy milk, cashews, nutritional yeast and garlic in a strong blender; blend well. (If you do not have a strong blender, you can soak cashews in a bowl with ample water to cover for around 30 minutes to soften them. Rinse and drain well before adding to blender.) Transfer to a sauté pan over medium-high heat. Add remaining ingredients except lemon juice, parsley and basil, and cook 10 minutes, stirring frequently. Do not allow to boil. Reduce heat to low. Add lemon juice, parsley and basil; stir well.
- When cutlets are done, remove from oven and allow to cool slightly. One by one, carefully (they can be fragile) set in bowl with flour, coating only one side. Dip same side into bowl with soy milk; then dip same side into bowl with breadcrumbs. Return to baking sheet or casserole dish. Use remaining breadcrumbs to thoroughly coat top of cutlets. Return to oven, and bake 5 minutes. Place oven on high broil, and broil 5 minutes or until breadcrumbs are nicely browned but not burned. Top with sauce, cherry tomatoes, green onion, parsley sprigs and black sesame seeds before serving.
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