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Cauliflower Parmigiana

Cauliflower Parmigiana – recipe

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Ingredients

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For the dish:

  • Cauliflower 1.5 kg
  • Plain flour 100.0 g
  • Panko Breadcrumbs 250.0 g
  • Water 150.0 ml

To serve:

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Preparation

  1. For the dish:

    • Pre-heat the oven 200c.
    • Cut the cauliflower in to 10 steaks
    • Place flour and water in to a bowl and whisk to create a batter.
    • Place panko in a separate bowl
    • Coat cauliflower steaks, one at a time into the batter, then press in panko to coat.
    • Place on to a lined tray then repeat with remaining cauliflower steaks.

  2. To serve:

  3. Place the tray in to the oven and bake for 20 minutes.
  4. Bring the soya milk to the boil then whisk in the KNORR White Roux until the sauce thickens..
  5. Pour the KNORR Tomato & Basil sauce in to a saucepan and gently heat..
  6. Remove the cauliflower from oven then spoon over the tomato & basil sauce and top with the white sauce.
  7. Grate the vegan cheese then sprinkle on top.
  8. Return to the oven for a further 10 minutes or until golden.
  9. Remove from the oven and serve.