Cauliflower parmigiana

Satisfy vegetarians and meat-eaters alike.

  • 1 hr cooking
  • Serves 4
  • Print
This cauliflower parmigiana doesn't skimp on flavour and will satisfy vegetarians and carnivores alike. With an added broccoli pesto for extra voom.
Looking for more vegetarian dinners?


  • 1 small cauliflower (1kg), quartered
  • 2½ cups (500g) puffed millet (see swap it)
  • ½ cup (50g) walnuts
  • ½ cup flat-leaf parsley leaves
  • 250 grams haloumi, grated coarsely
  • ¾ cup (115g) plain (all-purpose) flour
  • 4 eggs, beaten lightly
  • ½ cup (125ml) extra virgin olive oil, for shallow-frying
  • 400 grams bottle arrabbiata pasta sauce
Broccoli pesto
  • 250 grams broccoli, trimmed, cut into florets
  • ½ cup firmly packed fresh basil leaves, plus extra to serve
  • ½ cup (50g) walnuts, toasted
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 clove garlic, crushed
  • ½ cup (40g) finely grated vegetarian parmesan-style cheese


  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Bring a large saucepan of water to the boil; cook cauliflower for 5 minutes or until just tender. Drain carefully, taking care to keep quarters intact. Rinse under cold water, drain again; pat dry.
  • 3
    To make crumb coating, pulse millet, walnuts, parsley and half the haloumi in a food processor until just combined but still chopped coarsely.
  • 4
    Toss cauliflower in seasoned flour to coat; shake to remove excess. Dip in egg, then toss in crumb coating mixture.
  • 5
    Heat olive oil in a large deep frying pan. Cook cauliflower, in two batches, for 2 minutes on each side or until golden; drain on paper towel.
  • 6
    Divide cauliflower among four shallow 1½ cup (375ml) ovenproof dishes; spoon over pasta sauce, then top with remaining haloumi. Season. Bake for 20 minutes or until cheese melts and turns golden.
  • 7
    Meanwhile, make broccoli pesto. Process ingredients until smooth; season. (Makes 1¾ cups.)
  • 8
    Serve parmigiana warm, topped with pesto and extra basil leaves.


Use quinoa puffs or puffed rice instead of puffed millet, if preferred.Refrigerate leftover pesto in an airtight container covered with a thin layer of olive oil for up to 2 days; it will discolour if not used straight after making, but is still delicious.

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