Cauliflower Cheese Steaks

A fabulously quick and easy way to turn cauliflower into a satisfying, delicious dinner. Those crunchy golden crumbs really make it!

Serves 2 | Prep 10 mins | Cook 30 mins

WHAT YOU NEED

• 1 head of cauliflower, cut into 2x2.25 cm thick steaks 

• 4 tsp extra-virgin olive oil ¾ cup (75 g) shredded red Leicester cheese

• ½ tsp finely chopped parsley

Seasoning

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ¼ tsp ground coriander

• ¼ tsp cooking salt

• ⅛ tsp black pepper

Parmesan crumb

• 1 tightly packed tbsp (7 g) finely grated parmesan

• 2 tbsp panko breadcrumbs 

• ⅛ tsp cooking salt; 1 tbsp extra-virgin olive oil

• 2 tsp finely chopped flat-leaf parsley
  
   

WHAT TO DO

1. Preheat oven to 240°C (220°C fan-forced). Line a baking tray with baking paper.

2. Combine seasoning ingredients in a bowl. Place cauliflower steaks on the prepared tray, drizzle one side of each steak with 1 teaspoon of oil. Sprinkle evenly with half the seasoning (use your fingers). Turn the cauliflower and repeat.

3. Put tray in oven and roast cauliflower for 15 minutes. Flip and roast for a further 10 minutes. Remove from oven – cauliflower should be about cooked. Turn oven down to 200°C (180°C fan-forced). Cover with red Leicester cheese and bake for a further 5 minutes until cheese is melted.

4. While cauliflower is roasting, mix parmesan, breadcrumbs and salt in a bowl. Heat oil in a small non-stick frying pan over medium heat. Add breadcrumb mixture and stir for 1 minute until golden (the parmesan will clump, that’s normal!). Transfer to a bowl and let cool. Crumble with your fingers, then stir in parsley.

5. Transfer cauliflower to serving plates. Sprinkle parmesan crumb and parsley (if using).

ABOUT THE BOOK

 This is an edited extract from RecipeTin Eats: Dinner by Nagi Maehashi, published by Macmillan     Australia, RRP $44.99