Slice your cauliflower into 3cm steaks. Keep the florets that fall off too. Set aside.
Make the batter by mixing the plant-based milk and the flour in a wide and shallow bowl. Season with salt and pepper.
In a separate shallow bowl mix together the toasted panko, Italian seasoning, spices and grated Prosociano.
Dip the cauliflower slices into the batter, allowing any excess batter to drip off and then toss in the panko mixture, coating evenly. Follow this process with the florets as well, making small cauliflower nuggets!
Place the cauliflower steaks on parchment paper and bake in the oven for 20 minutes. Remove from the oven and top with the marina sauce and Violife Original Grated.
Place back in the oven for 15 minutes, until the grated Violife melts nicely.