Roast Cauliflower Parmi by Chef Tom Walton

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.