For a delicious vegetarian take on a hearty chicken parmesan! The ever-so-delicious and healthy cauliflower is the main attraction in this dish.
TOTAL TIME 45 minutes | SERVES 4-6
- 1.3 kg whole cauliflower
- 400 g can crushed tomatoes
- ¼ cup red wine
- 60 g butter, melted
- 4 garlic cloves, minced
- 2 tsp chopped thyme leaves
- 2 tbsp tomato paste
- 120 g vegetarian cheese, parmesan cheese or cheese of choice
Preheat the oven to 200°C.
Cut a cross into the base of the cauliflower with a sharp knife. Place in a large casserole dish or roasting pan.
Combine canned tomatoes, wine, butter, garlic, thyme and tomato paste together in a bowl and mix.
Brush over cauliflower. Cover the dish with a lid or foil and bake for 20 minutes. Remove lid; bake, uncovered, for a further 15 minutes or until cauliflower is tender and browned.
Sprinkle with cheese of choice and pop back in the oven for 5 more minutes.
Food Tip: This can be enjoyed as a side or served as a vegetarian main.
Featured Image: Getty Images