Chicken Stock
Making your own chicken stock is cheap and easy and is a great way to extract all of the goodness from a whole chicken.
Cauliflower parmigiana
Giving a famous Italian classic dish a veggie update! Try out this Cauliflower Parmigiana.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 head of cauliflower
- 2/3 cups almond flour (you can use breadcrumbs too)
- 2/3 cups grated parmesan
- 1 cup grated mozzarella cheese
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 3/4 tsp salt
- freshly cracked black pepper
- 2 egg, beaten
For the sauce:
- 4 tbsp tomato paste
- 1/2 cup of water
- 1 tbsp oregano
- pinch of salt & pepper
Method
- Preheat the oven to 180°c
- Cut your head of cauli to thick steaks.
- Mix together almond flour, oregano, smoked paprika, grated parmesan and salt & pepper. Place on a flat plate.
- Place your beaten egg on a flat plate. Dip the caulis slices on both sides. Then transfer to the dry mix and coat the cauliflower steaks, making sure it’s been well crumbed. Place on baking sheet and bake for about 20 mins until golden brown and soft on the inside.
- Meanwhile, make your sauce. Mix all ingredients until well combined.
- Take you Caulis out of the oven, top with the sauce and grated mozzarella. Place back in the oven for another 5-10 mins until cheese is melted.
- Top with fresh parsley and more grated parmesan. Enjoy!