6-ingredient Roasted Cauliflower Parmigiana
PREP 15 MIN•COOK 25 MIN
EF
GF
NS
NF
V
Number of servings
2
500g cauliflower cut into 2 x 250g cauliflower steaks, 1.5cm thick
1 olive oil spray
salt & pepper, to taste
1 cup (250g) tomato & basil passata
2 tbs cheddar cheese grated
1⁄2 cup (60g) parmesan finely grated
2 cups (60g) rocket
1 tin of cannellini beans (400g tin) drained & rinsed
Preheat oven to 220°C/fan-forced 200°C/gas 7. Line an ovenproof baking dish with baking paper.
Spray cauliflower steaks with oil and season with salt and pepper.
Heat a large non-stick frypan over medium-high heat. Add steaks and cook for 3 minutes each side or until golden.
Spread steaks with a ¼ of the passata and spread the remainder in the prepared baking dish.
Add steaks to the dish and scatter over cheddar cheese and most of the parmesan.
Bake for 15-20 minutes or until tender and the cheese is golden. (Cover with foil if over-browning before cauliflower is tender.)
Whilst cauliflower cooks, combine rocket, beans, reserved parmesan and season with salt and pepper.
Serve cauliflower parmigiana with salad.
Energy (kJ)
1727 kJ / 414 cals
Protein
30.5 g
Fat
15.1 g
Sat. Fat
8.8 g
Carbs
26.1 g
Sugar
13.2 g
Fiber
16.1 g
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