cooking

PK’s Baked Cauliflower Slice

This simple cauliflower and cheese dish is irresistible to children and adults alike. I am always looking for kid friendly meals that require little effort to make. 🙂

Let’s face it, the gooey cheese (grilled to perfection on top) is the best bit, so if you are a vegetarian you could use dairy free cheese, omit the egg and chuck in some chia seeds. It will have a slightly different texture but will be oh so yummy.

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You will be:
  1. Precooking the cauliflower
  2. Mixing all the ingredients
  3. Baking for 10 minutes
  4. Serving
You will need:
  • Ingredients:
    • 1/2 a cauliflower, broken/cut into puffed corn sized pieces
    • 1 chicken egg
    • 6 sprigs of Mediterranean herbs (I used thyme and tarragon), roughly chopped
    • 1/2 cup panko crumbs (breadcrumbs will work too)
    • 1/4 cup aged Italian cheese (I used provolone but Parmigiano-Reggiano would rock too), finely grated
    • a very generous sprinkle (or two) of Garam Masala
    • spray oil
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a sauce pan or steamer
    • a fork or whisk
    • a mixing bowl
    • an oven tray
    • baking paper
Precooking the cauliflower
  1. I used my hands to twist off the cauliflower florets (aiming for puffed wheat sized chunks) and the knife to chop up the heart.
  2. Lightly boil or steam the chunks (aiming for a bit of crunch).
Mixing all the ingredients
  1. Preheat the fan forced oven to 200C.
  2. Whisk the egg in a large mixing bowl.
  3. Mix in the:
    • cauliflower
    • 6 sprigs of Mediterranean herbs
    • 1/2 cup panko crumbs
    • 1/4 cup aged Italian cheese
  4. Cover an oven tray with baking paper and spray it with a bit of olive oil.
  5. Spread the cauliflower mix over the tray.
  6. Sprinkle generously with garam masala.
  7. Spray again with the olive oil.
Baking for 10 minutes
  1. Bake for 10 minutes and check the colour.
  2. The cheese should be melted and slightly golden.
  3. If you want, use the grill or a chef’s torch.
Serving

Goes great with a nice juicy steak. 🙂

Enjoy,

PK


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