Cauliflower & lentil parmigiana

SERVES 4 PREP AND COOK TIME 1 HOUR

1kg cauliflower, cut into 1.5cm slices

½ cup (75g) plain flour, seasoned 3 eggs, beaten lightly

1½ cups (90g) panko (Japanese) breadcrumbs

½ cup (40g) finely grated vegetarian parmesan-style cheese cooking-oil spray

250g cherry tomatoes, halved

180g bocconcini, torn

½ cup fresh basil leaves

LENTIL BOLOGNESE

2 tablespoons extra virgin olive oil 1 large onion (200g), chopped finely 2 cloves garlic, crushed 2 tablespoons coarsely chopped fresh basil leaves

1 teaspoon dried oregano leaves 400g can diced tomatoes

410g can tomato puree

400g can brown lentils, drained, rinsed

1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.

2 Coat cauliflower slices in flour; shake away excess. Dip slices in egg, then in combined breadcrumbs and parmesan to coat; place on lined tray. Spray cauliflower liberally with cookingoil spray. Bake for 30 minutes or until golden brown.

3 LENTIL BOLOGNESE Meanwhile, heat oil in a large, deep frying pan over medium heat; cook onion, stirring, for 5 minutes or until browned lightly. Stir in garlic, basil, oregano, canned tomatoes, puree and lentils; simmer for 5 minutes.

4 Place cauliflower in a shallow ovenproof dish; spoon lentil bolognese over cauliflower.

Top with cherry tomatoes and bocconcini; season. Bake for 15 minutes or until bocconcini bubbles and has melted. Serve topped with basil. Season to taste. Add lentils; simmer, covered, for 4 minutes or until sauce thickens. Season.

Not suitable to freeze or microwave.