Roast Cauliflower Parmi by Chef Tom Walton

Elevating weeknight dinners with this Roast Cauliflower Parmi!
Side of our Seasoned Fries always hits the spot.

Ingredients:
2 medium cauliflowers
5 tbsp olive oil
Salt, pepper

1 brown onion, diced
1 x 400g tin baby roma tomatoes
1 x 400g tin chopped tomato
Handful basil leaves
1 bag @potato_utopia Seasoned Fries
1 1/3 cups grated mozzarella
Small block parmesan cheese
Extra basil to serve

Method

Preheat an oven to 220C.
Cut each cauliflower vertically into 2 x 3cm thick steaks, using the centre portion of the cauliflower so the core keeps those two steaks intact. Reserve the other florets for another dish.
Place those cauliflower steaks onto a tray brushing both sides with half the olive oil and seasoning with salt and pepper.
Place these in the oven to cook for 25-30 minutes, until tender and nicely charred.
Meanwhile, place a medium saucepan over a medium/high heat and add the remaining olive oil, garlic and a good pinch of salt. Cook for 3 minutes, stirring often to soften the onion then add the basil and stir through before adding the tinned tomatoes and ¼ of a can of water swirled through the cans to rinse out. Simmer for 10 minutes then season to taste.
Place the fries onto a baking tray and bake for 18 minutes.
Once the cauliflower steaks are cooked, top each one with a generous helping of tomato sauce, 1/3 cup mozzarella and return to the oven for 7-8 minutes to melt and caramelise the cheese.
Serve the Cauliflower Parmi’s with the crispy seasoned fries, scatter over the basil and grate over the parmesan.