Cauliflower Parmigiana
Vegan
Plant Based
Main courses
Ingredients
Cauliflower Parmigiana
−
+
£7.37
For the dish:
Cauliflower
/kg
1.5 kg
0%
Plain flour
/g
100.0 g
0%
Panko Breadcrumbs
/g
250.0 g
0%
Water
/ml
150.0 ml
0%
To serve:
Knorr Tomato & Basil Sauce 2.2L
/ml
400.0 ml
0%
Soya Milk (unsweetened)
/ml
500.0 ml
0%
Vegan Cheese
/g
200.0 g
0%
/
For the dish:
-
Cauliflower 1.5 kg
-
Plain flour 100.0 g
-
Panko Breadcrumbs 250.0 g
-
Water 150.0 ml
To serve:
-
Soya Milk (unsweetened) 500.0 ml
-
Vegan Cheese 200.0 g
Preparation
-
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.
-
To serve:
- Place the tray in to the oven and bake for 20 minutes.
- Bring the soya milk to the boil then whisk in the KNORR White Roux until the sauce thickens..
- Pour the KNORR Tomato & Basil sauce in to a saucepan and gently heat..
- Remove the cauliflower from oven then spoon over the tomato & basil sauce and top with the white sauce.
- Grate the vegan cheese then sprinkle on top.
- Return to the oven for a further 10 minutes or until golden.
- Remove from the oven and serve.
