Cauliflower Parmigiana

Name: Cauliflower Parmigiana
Yield: 10
Ingredients: 1.5kg Cauliflower; 100.0g Plain flour; 250.0g Panko Breadcrumbs; 150.0ml Water; 400.0ml Knorr Professional Tomato & Basil Sauce 2.2L; 500.0ml Soya Milk (unsweetened); 60.0ml KNORR White Roux 1kg; 200.0g Vegan Cheese

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For the dish:

Cauliflower 1.5 kg
Plain flour 100.0 g
Panko Breadcrumbs 250.0 g
Water 150.0 ml

To serve:

Knorr Professional Tomato & Basil Sauce 2.2L 400.0 ml
Soya Milk (unsweetened) 500.0 ml
KNORR White Roux 1kg 60.0 ml

KNORR White Roux 1kg

Product Specification
Vegan Cheese 200.0 g

Main courses

Pub Food

Contract Catering

Plant Based

Vegan

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Preparation

For the dish:
- Pre-heat the oven 200c.
- Cut the cauliflower in to 10 steaks
- Place flour and water in to a bowl and whisk to create a batter.
- Place panko in a separate bowl
- Coat cauliflower steaks, one at a time into the batter, then press in panko to coat.
- Place on to a lined tray then repeat with remaining cauliflower steaks.
To serve:
Place the tray in to the oven and bake for 20 minutes.
Bring the soya milk to the boil then whisk in the KNORR White Roux until the sauce thickens..
Pour the KNORR Tomato & Basil sauce in to a saucepan and gently heat..
Remove the cauliflower from oven then spoon over the tomato & basil sauce and top with the white sauce.
Grate the vegan cheese then sprinkle on top.
Return to the oven for a further 10 minutes or until golden.
Remove from the oven and serve.