Cauliflower Parmigiana<!-- --> <!-- -->Recipe

Ingredients

• 2 large heads cauliflower (3 to 4 pounds), leaves trimmed
• ½ cup unsweetened nondairy milk (soy-free if necessary)
• 3 tablespoons plain coconut yogurt (or soy yogurt; preferably unsweetened)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 cup vegan panko bread crumbs (gluten-free if necessary)
• ½ cup oat flour (certified gluten-free if necessary)
• ¼ cup nutritional yeast
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 3 cups Sun-Dried Tomato Marinara Sauce (or store-bought vegan marinara sauce of your choice), warmed