CAULIFLOWER PARMA WITH ROASTED CARROT & CHICKPEA SALAD
SERVES 4 PREP 30 MINS + CHILLING COOK 30 MINS PER SERVE 3619kj COST $$$$$
250g wholegrain sourdough bread, torn 1 large cauliflower, trimmed, 2cm slices ½ cup plain flour 2 eggs, whisked oil, for shallow frying 1 cup arrabbiata pasta sauce
cup grated gruyere
CARROT & CHICKPEA SALAD
750g packet sweet potato frozen chips 400g can chickpeas, rinsed, drained 1 bunch mixed heirloom baby carrots, peeled ¼ cup extra-virgin olive oil 3 tsp honey 2 garlic cloves, crushed 1 long red chilli, finely sliced ½ cup mint leaves
In a food processor, pulse bread until fine crumbs form.
Dust cauliflower in flour, dip into egg, then press into breadcrumbs. Chill 20 mins.
Preheat oven to hot, 200°C. Line a large baking dish.
4 CARROT & CHICKPEA SALAD
Place fries, chickpeas and carrots in a large baking dish. Pour over combined oil, honey, garlic and chilli, tossing to coat. Season. Roast 25-30 mins until golden. Cool. Scatter with mint leaves.
In a large frying pan, heat oil on high. Cook schnitzels 2-3 mins each side until golden. Drain on paper towel. Transfer to a large, shallow, casserole dish. Spoon over pasta sauce and sprinkle with cheese. Bake 10 mins until golden.
Serve schnitzels with salad.