6-ingredient Roasted Cauliflower Parmigiana

PREP 15 MIN
•
COOK  25 MIN

EF

GF

NS

NF

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Preheat oven to 220°C/fan-forced 200°C/gas 7. Line an ovenproof baking dish with baking paper.

2

Spray cauliflower steaks with oil and season with salt and pepper.

3

Heat a large non-stick frypan over medium-high heat.  Add steaks and cook for 3 minutes each side or until golden. 

4

Spread steaks with a ¼ of the passata and spread the remainder in the prepared baking dish.

5

Add steaks to the dish and scatter over cheddar cheese and most of the parmesan. 

6

Bake for 15-20 minutes or until tender and the cheese is golden. (Cover with foil if over-browning before cauliflower is tender.)

7

Whilst cauliflower cooks, combine rocket, beans, reserved parmesan and season with salt and pepper.

8

Serve cauliflower parmigiana with salad.

Nutritional Informationper serving

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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