Cauliflower parma and roasted carrot salad

Sneaking vegetables into your daily diet is easy when they're this tasty! Crumbed cauliflower steaks topped with a cheesy, rich sauce and honey-roasted carrots make the perfect vegetarian dinner.

  • 30 mins preparation
  • 30 mins cooking
  • 20 mins marinating
  • Serves 4
  • Print


Cauliflower parma
  • 250 gram wholegrain sourdough bread, torn
  • 1 large cauliflower, trimmed, 2cm slices
  • 1/2 cup plain flour
  • 2 eggs, whisked
  • oil, for shallow frying
  • 1 cup arrabiata pasta sauce
  • 2/3 cup grated gruyere cheese
Roasted carrot and chickpea salad
  • 1 bunch mixed heirloom baby carrots, peeled
  • 400 gram can chickpeas, rinsed, drained
  • 750 gram packet sweet potato frozen chips
  • 1/4 cup extra-virgin olive oil
  • 3 teaspoon honey
  • 2 clove garlic, crushed
  • 1 long red chilli, finely sliced
  • 1/2 cup mint leaves


Cauliflower parma and roasted carrot salad
  • 1
    In a food processor, pulse bread until crumbs fine crumbs form.
  • 2
    Dust cauliflower in flour, shaking off excess. Dip into egg, then press into sour dough crumbs to coat. Place on a plate and chill for 20 minutes.
  • 3
    Preheat oven 200°C. Line a large baking dish.
  • 4
    To make salad; place carrots, chickpeas and fries in a large baking dish. Pour over combined oil, honey, garlic and chilli, tossing to coat. Season. Roast for 25-30 minutes until golden.
  • 5
    Meanwhile, in a large frying pan, heat oil on high. Cook schnitzels for 2-3 minutes each side until golden. Drain on paper towel.
  • 6
    Transfer cauliflower schnitzels to a large, shallow, casserole dish. Spoon over pasta sauce and sprinkle with cheese. Bake for 10 minutes until golden.
  • 7
    Serve schnitzels with carrot and chickpea salad, scattered with mint leaves.


Pasta sauce of choice can be used in place of arrabiata.

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