Anna's cauliflower parmigiana tray bake
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cauliflower
1 large
Panko breadcrumbs
1 cup(s), (60g)
Nutritional yeast
1 tbs
Dried herbs
1 tbs, mixed variety
Ground paprika
1 tsp
Buttermilk
½ cup(s), (125ml)
Canned diced tomatoes
1 cup(s), finely chopped variety (250g)
Garlic
2 clove(s), finely grated
Seasoning
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)
Instructions
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.
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