3 words: Cajun Cauliflower Alfredo 🌱🍝 Ingredients; 1 medium cauliflower, leaves removed 40 g (1/3 cup) plain flour 80 ml (1/3 cup) plant-based milk 1 tbsp Cajun seasoning salt + pepper 80 g (1 cup) panko breadcrumbs olive oil 160 g pasta, we use tagliatelle I handful of fresh parsley, chopped (optional) grated vegan parmesan, for topping (optional) For the sauce: 300 g silken totu 4 tosp nutritional yeast 1/2 lemon juice only 1/4 tsp ground nutmeg 2 tbsp plant-based milk Method; 1. Preheat oven to 180°C fan / 400°F and line a baking tray with baking paper. 2. Slice the cauliflower head into two cauliflower steaks. 3. Combine flour, milk, Cajun seasoning & pinch of salt in a bowl. The batter should be quite thick so if necessary add a little more flour. Then add the panko breadcrumbs to a separate bowl. 4. Dip the cauliflower steaks into the batter until they're fully covered, then coat them fully in the breadcrumbs and leave to one side. 5. Heat a few tbsp of olive oil in a frying pan on a medium heat, add the cauliflower steaks and fry for 2-3 minutes on each side or until the panko is golden brown, then transfer them to the baking tray and wipe the frying pan clean for later. 6. Break remaining cauliflower into small florets and weigh them until you have 200g (7oz). Add the florets you weighed to the tray and drizzle them in olive oil. Bake for 15-20 minutes or until the cauliflower steaks are golden brown. 7. Cook your pasta. 8. To make the sauce, add the baked cauliflower florets to a blender with the silken totu, nutritional yeast, lemon juice, ground nutmeg, milk and pinches of salt and pepper. Blend until smooth, then pour it into the same frying pan as earlier and heat through for 2-3 minutes. 9. Transfer the pasta into the pan, adding a few small splashes of pasta water as you go to loosen the sauce. 10. Plate up past and then slice the cauliflower steaks and add them on top, followed by some chopped parsley and vegan parmesan. Save + try ⚡️ - @marvinbrxxks