Crispy Cauliflower Parmigiana

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SERVES:

2-4 PEOPLE

Prep Time:

15 MINUTES

Cook Time:

30 MINUTES

Cauliflower gets the main-character treatment here — thick steaks coated in a Parmesan and almond flour crumb, baked until golden, then finished under a blanket of tomato sauce and torn mozzarella. It's got all the cosy, cheesy pull of a classic parmigiana, just built around a head of cauliflower instead of eggplant or chicken. Solid midweek dinner or a sneaky good side.

_{INGREDIENTS FOR CAULIFLOWER:}

1 head cauliflower
¾ cup almond flour
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp paprika
1 Tbsp oregano
Salt and pepper
2 eggs
2 balls mozzarella

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_{INGREDIENTS FOR TOMATO SAUCE:}

1 x 400g tin chopped tomatoes
2 cloves garlic, crushed
1 Tbsp oregano or Italian herbs
Pinch of sugar
Salt and pepper

_{INSTRUCTIONS:}

Preheat the oven to 175°C and line a baking tray with baking paper.
Carefully slice the cauliflower into thick steaks. Depending on the size of your cauliflower, you should get around 3–4 steaks. Don't worry if some smaller pieces break away — you can roast these alongside the steaks.
To make the crumb, add the almond flour, grated Parmesan, garlic powder, paprika, oregano and a good pinch of salt and pepper to a bowl. Mix well to combine.
In a separate bowl, beat the two eggs together.
Dip each cauliflower steak into the beaten egg, making sure it's evenly coated. Then press it into the almond and Parmesan crumb, coating it well on both sides. Repeat with the remaining cauliflower.
Place the crumbed cauliflower steaks on the lined baking tray and bake for 15 minutes at 175°C.
Meanwhile, make the tomato sauce. Add the tinned tomatoes, crushed garlic, oregano or Italian herbs and a pinch of sugar to a saucepan. Season with salt and pepper and simmer gently until slightly thickened.
Remove the cauliflower from the oven and spoon the tomato sauce over each steak. Tear the mozzarella over the top.
Return to the oven and bake until the cauliflower is tender, the coating is golden and the mozzarella is melted and bubbling. Serve straight from the oven.

wonkybox

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