Recipe

Cauliflower parmigiana

Flavour-packed vegie dinners.

  • 1 hr cooking
  • Serves 4
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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?

Ingredients

  • 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

Method

  • 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.

Notes

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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