To Make the Parmesan:

1. Combine all ingredients in a food processor and process until the mixture has the texture of grated Parmesan cheese. Do not over-process or you will have Parmesan butter.

To Make the Cauliflower:

1. Turn the oven on to broil and heat to 425°F.
2. Bring a large pot of water to a boil.
3. Cut the cauliflower heads in half through the stem, then trim each half so you have a cutlet 1-1 1/2 inches thick.
4. Place the cauliflower cutlets in a large skillet and add the 1/2 cup water to the pan. Cook the cutlets for 5 minutes over medium heat, until almost tender. Season with sea salt and black pepper to taste and place the cutlets on a nonstick baking sheet or one lined with parchment paper.
5.  Cook the pasta in the boiling water according to package instructions.
6.  Add the garlic, basil, and oregano to a blender and puree for 30 seconds. Drizzle the garlic mixture evenly over the cooked cauliflower cutlets and sprinkle vegan Parmesan on top.
7.  Bake the cutlets for 8–10 minutes, until the cutlets are lightly browned.
8.  To serve, divide the cooked linguine among four plates and top with the pasta sauce. Place a cauliflower cutlet on top of the pasta sauce for each plate.