Our veggie take on a chicken parmigiana uses cauliflower slices instead of meat. Keeps costs down, without compromising on taste.
Ingredients
1 large cauliflower
75g panko breadcrumbs
2 tbsp nutritional yeast flakes
2 tsp paprika
2 large eggs, beaten
1 tbsp olive oil
1/2 onion, chopped finely
1 clove garlic, crushed
200g tinned tomatoes, chopped
1 tbsp tomato puree
1 tbsp basil, chopped
125g mozzarella, grated
75g panko breadcrumbs
2 tbsp nutritional yeast flakes
2 tsp paprika
2 large eggs, beaten
1 tbsp olive oil
1/2 onion, chopped finely
1 clove garlic, crushed
200g tinned tomatoes, chopped
1 tbsp tomato puree
1 tbsp basil, chopped
125g mozzarella, grated
Method
- Preheat the oven to 180 C. Slice the cauliflower into thick slices, keeping the root intact to hold the slices together.
- Mix the panko, yeast flakes, paprika and seasoning in a shallow bowl. Put the beaten eggs into a shallow dish. Dip each cauliflower steak in the eggs and coat both sides. Dip into the crumbs and coat both sides. Place on a baking sheet lined with baking paper. Bake for 18 minutes.
- Meanwhile, Heat the oil in a small saucepan. Add the onion and garlic and fry for 3-4 minutes. Add the tomatoes, puree and basil. Simmer for 10 minutes.
- Spoon on top of the cauliflower steaks and top with the mozzarella. Put back into the oven for 10 minutes until melted and lightly golden on top.
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