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Cauliflower Steaks With Tomato & Mozzarella

Cauliflower Steaks With Tomato & Mozzarella

Our veggie take on a chicken parmigiana uses cauliflower slices instead of meat. Keeps costs down, without compromising on taste.

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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

Method

  1. Preheat the oven to 180 C.  Slice the cauliflower into thick slices, keeping the root intact to hold the slices together.
  2. 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.
  3. 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.
  4. 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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