Cauliflower and lentil parmigiana

Is there anything cauliflower can't do?

  • 1 hr cooking
  • Serves 4
  • Print
This healthy vegetarian meal uses crumbed cauliflower 'schnitzels' with a hearty lentil bolognese and toped with melted cheese.


  • 1 kg cauliflower, cut into 1.5cm slices
  • ½ cup (75g) plain flour, seasoned
  • 3 eggs, beaten lightly
  • 1½ cups (90g) panko breadcrumbs
  • ½ cup (40g) finely grated parmesan-style cheese
  • cooking-oil spray
  • 250 grams cherry tomatoes, halved
  • 180 grams bocconcini, torn
  • ½ cup fresh basil leaves
Lentil bolognese
  • 2 tablespoons olive oil
  • 1 large onion (200g), chopped finely
  • 2 cloves garlic, crushed
  • 2 tablespoons coarsely chopped fresh basil leaves
  • 1 teaspoon dried oregano leaves
  • 400 grams can diced tomatoes
  • 410 grams can tomato puree
  • 400 grams can brown lentils, drained, rinsed


  • 1
    Preheat oven to 200°C/400°F. Line a large oven tray with baking paper.
  • 2
    Coat cauliflower slices in flour; shake away excess. Dip slices in egg, then in combined breadcrumbs and parmesan to coat; place on lined tray. Spray cauliflower liberally with cooking-oil spray. Bake for 30 minutes or until golden brown.
  • 3
    Meanwhile, make lentil bolognese. Heat oil in a large deep frying pan over medium heat; cook onion, stirring, for 5 minutes or until browned lightly. Stir in garlic, basil, oregano, canned tomatoes and puree; simmer for 5 minutes. Add lentils; simmer, covered, for 4 minutes or until sauce thickens. Season.
  • 4
    Place cauliflower in a shallow ovenproof dish; spoon lentil bolognese over cauliflower. Top with cherry tomatoes and bocconcini; season. Bake for 15 minutes or until bocconcini bubbles and has melted. Serve topped with basil. Season to taste.


Because of the shape of a whole cauliflower, you will get irregular-sized slices from the cauliflower.

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