Cauliflower parmigiana

SERVES 6

1 large cauliflower, trimmed

2 large eggs, beaten well

¼ cup buttermilk

2 cups panko breadcrumbs Olive oil spray

Large handful of basil

leaves, torn

2 cups grated mozzarella cheese

2 / cup grated Parmesan cheese 3 TOMATO SAUCE

2 ½ tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp tomato paste

2 x 400g tins chopped tomatoes

2 / cup chicken stock 3

1 cup tomato passata

1 tbsp balsamic vinegar,

or to taste

2-3 tsp caster sugar, or to taste

1 For the tomato sauce, heat the oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 5- 6 minutes or until the onion has softened. Add the tomato paste and cook, stirring, for 1 minute, then add the chopped tomatoes, chicken stock, passata, balsamic vinegar and 2 teaspoons of the sugar. Season to taste with salt and pepper. Bring to a simmer and cook over low heat, stirring occasionally, for 20 minutes or until reduced and thickened slightly. Add a little more vinegar or sugar, if necessary.

2 Preheat oven to 180°C.

Line two baking trays with baking paper. Cut the cauliflower lengthways through the core into slices about 1.5cm-thick, creating as many large slices as possible.

3 Whisk the eggs and buttermilk in a large bowl until smooth. Place the breadcrumbs in a large dish. Working with one piece of cauliflower at a time, dip in the egg mixture, turning it to coat and allowing the excess to drain off. Dip in the breadcrumbs, pressing down to coat.

4 Arrange the cauliflower on the tray, then spray generously with olive oil. Bake for 20 minutes or until light golden. Turn over, spray with oil and cook for 15 minutes or until cooked through.

5 Spread the hot tomato sauce in a large baking dish, then scatter with the basil. Place the cauliflower over the sauce, overlapping it slightly if necessary to cover. Season well with salt and pepper, then scatter with the cheeses. Bake for 20 minutes or until the cauliflower is heated through and the cheese is bubbling and golden. Serve immediately.