Photo of Anna's cauliflower parmigiana tray bake by WW

Anna's cauliflower parmigiana tray bake

PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
Recipe from Anna's cookbook, 'How I've Kept The Weight Off'. Anna's love of parmigiana is undeniable, so she thought it’d be great to enjoy it in a meat-free version as well. Anna serves it with chips and salad, just like a vegetarian pub meal.



1 large

Panko breadcrumbs

1 cup(s), (60g)

Nutritional yeast

1 tbs

Dried herbs

1 tbs, mixed variety

Ground paprika

1 tsp


½ cup(s), (125ml)

Canned diced tomatoes

1 cup(s), finely chopped variety (250g)


2 clove(s), finely grated


1 tbs, Tuscan variety

Light mozzarella cheese

90 g, grated

Fresh basil

1 tbs, leaves, to garnish

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Place a wire rack on a large baking tray. Trim leaves from cauliflower. Cut cauliflower into 4 x 2.5 cm-thick steaks.
  2. Combine panko, nutritional yeast, herbs and paprika in a shallow dish. Season with salt and pepper. Place buttermilk in a separate shallow dish.
  3. Working with 1 cauliflower steak at a time, dip both sides in buttermilk, then coat in panko mixture. Lay on the wire rack on baking tray and lightly spray with oil. Bake for 30 minutes or until tender when tested with the tip of a small knife. Remove from oven. Preheat oven grill to medium–high.
  4. Mix together tomatoes, garlic and Tuscan seasoning and spoon evenly over cauliflower steaks. Top with mozzarella. Cook under grill until mozzarella is melted and lightly golden. Garnish with basil leaves.


You’ll find nutritional yeast in the health food section in major supermarkets.