Name: Cauliflower and lentil parmigiana
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

This healthy vegetarian meal uses crumbed cauliflower ‘schnitzels’ with a hearty lentil bolognese and toped with melted cheese.

Looking for more vegetarian dinners or recipes with cauliflower?

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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