Cauliflower Parmigiana

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Image courtesy of Greatist)

An amazing recipe loved by the kids, hubby and I and a great one if you want to go meat-free!

Roasted Cauliflower:

• 7 cups cauliflower florets(2 kg)

• 1 tablespoon olive oil

• 1 cup italian breadcrumb(115 g)

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ cup grated parmesan cheese(55 g)

Basic Tomato sauce:

• 2 tins of tomato

• 1 onion

• 2 cloves of garlic

• oregano

• salt & pepper to taste

• 1 tsp suger or swetener of choice

Cook the sauce in advance and let simmer until thick and rich (up to 1hr)

Topping:

• 2 cups mozarella(200 g)

• 1 cup parmesan cheese(110 g)

• Basil leaves to decorate (optional)

Method:

First preheat oven to 180C

In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.

Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.

Spread the cauliflower on a greased, foil-lined baking sheet.

Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.

Now spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.

Place baking pan in oven and bake until cheese is golden and mixture is bubbling, about 35-40 minutes. Let cool a few minutes before serving. Serve with chopped basil on top (optional) and with crusty bread and salad.