Ever the chameleon, cauliflower is a solid stand-in for chicken cutlets in this take on classic Chicken Parm. The hardest part of this recipe is slicing the steaks, but you can use any florets that fall off while slicing in one of June’s many tasty cauliflower floret recipes (try Crispy Cauliflower Tacos or Miso Pork Tenderloin with Sesame Cauliflower). Use your favorite homemade or high-quality, store-bought sauce for the tastiest results--we like Rao’s for store-bought, or if you plan ahead you can use June’s Slow-Cooked Marinara Sauce. To make this vegan, substitute plant-based cheeses and use soy or another plant-based milk instead of the egg.