Cauliflower Parmigiana

Preparation time : 25 mins Cooking time : 25 mins Servings : 4
  • Sauce:
  • 1 tsp olive oil
  • 1 tsp garlic, finely chopped
  • 1/2 onion, chopped
  • 1 can chopped tomatoes
  • 1 Tbs Worcestershire sauce
  • 1 tsp sugar
  • 1/4 cup basil
  • Cauliflower Steaks:
  • 2 large eggs
  • salt and pepper
  • 4 thick cauliflower "steaks"
  • 1 cup almond flour
  • 1 Tbs olive oil
  • 1 Tbs butter
  • To Serve:
  • 100g Mozzarella
  • handful basil leaves

For the sauce, heat the oil in a small saucepan over medium heat. Add the garlic and onions and saute, 1 minute. Stir in the chopped tomatoes, Worcestershire sauce and sugar and simmer, 8 minutes. Add the basil and puree until fine. Season it to taste.

For the cauliflower steaks, preheat the oven’s grill. Whisk the eggs together until smooth and season with some salt and pepper. Dip each cauliflower “steak” into the eggs and then crumb it in the almonds. Heat the oil and butter in a large pan over medium heat. Fry the crumbed cauliflower for 3-4 minutes on each side until golden and crisp. Drain on kitchen paper. 

Place the fried cauliflower on a baking tray and spoon the sauce on top. Slice the cheese into 4 thick slices and place one on each of the portions. Grill for 2-3 minutes until the cheese is golden and melted. Scatter the basil on top. 

To create cauliflower steaks cut thick slices from a cauliflower head. Usually 2 thick slices can be cut from 1 medium-sized cauliflower head. The center bit of each cauliflower head, where the stalk would have been, works best as it is the base of the head that keeps the slices together and prevents it from falling apart. 

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