Cauliflower Parmesan

Preheat the oven to 425℉ and prepare a baking sheet with parchment paper.
Do not remove the outer leafs and stems from the cauliflower, as this will help keep the cauliflower slices intact while slicing. Slice the cauliflower into 1" steak-like shapes. You might have some extra irregular pieces of cauliflower, but no worries, we can still use those! Not all of the pieces will look the same.
Prepare two bowls:
- Add the non-dairy milk to one bowl.
- Add the almond flour, bread crumbs, Italian seasoning, salt, garlic powder and black pepper to another bowl and whisk together until combined.
Dip each piece of cauliflower first into the non-dairy milk and then into the breading mixture and place on the lined baking sheet. Spray each piece with olive oil spray.
Bake for 25 minutes.
Remove the cauliflower from the oven. Add 3-4 tbsp of olive oil to a large frying pan over medium heat. Add each piece of baked cauliflower to the pan and lightly pan fry for about 3 minutes on each side, or until golden brown. Once pan-fried, return the cauliflower back to the baking sheet and top with your favorite marinara sauce and vegan mozzarella cheese. Pop it back in the oven for another 5-10 minutes, or until the cheese starts to melt.
Garnish with fresh basil and vegan parmesan cheese, if desired. Enjoy!