Recipe from Anna's cookbook, 'How I've Kept The Weight Off'. Anna's love of parmigiana is undeniable, so she thought it’d be great to enjoy it in a meat-free version as well. Anna serves it with chips and salad, just like a vegetarian pub meal.
- 1 Large Cauliflower
- 60 g Panko Breadcrumbs (1 cup)
- 1 tbs Nutritional Yeast *see notes
- 1 tbs Dried Herbs mixed
- 1 tsp Ground Paprika
- 125 ml Buttermilk (1/2 cup)
- 250 g Canned Diced Tomatoes (1 cup)
- 2 Cloves Garlic Finely Grated
- 1 tbs Tuscan Seasoning
- 90 g Light Mozzarella Cheese Grated
- 1 tbs Fresh Basil Leaves to Garnish
- 1 x 3 Oil Spray
Preheat oven to 180°C. Place a wire rack on a large baking tray. Trim leaves from cauliflower. Cut cauliflower into 4 x 2.5 cm-thick steaks.
Combine panko, nutritional yeast, herbs and paprika in a shallow dish. Season with salt and pepper. Place buttermilk in a separate shallow dish.
Working with 1 cauliflower steak at a time, dip both sides in buttermilk, then coat in panko mixture. Lay on the wire rack on baking tray and lightly spray with oil. Bake for 30 minutes or until tender when tested with the tip of a small knife. Remove from oven.Preheat oven grill to medium–high.
Mix together tomatoes, garlic and Tuscan seasoning and spoon evenly over cauliflower steaks. Top with mozzarella. Cook under grill until mozzarella is melted and lightly golden. Garnish with basil leaves.
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