- Prep time:
- 20 minutes
- Cooking time:
- 30 minutes
- Level of Difficulty:
- CircoTherm® and Full Surface Grill
|1 large head cauliflower, cut into 4 x 1.5 cm steaks|
|Olive oil spray|
|Salt and freshly ground black pepper, to taste|
|400g bottle good quality passata|
|2 cloves garlic, crushed|
|2 teaspoons chopped oregano leaves|
|2 teaspoons chopped basil leaves|
|Pinch of brown sugar|
|1 1/2 cups Vegan shredded Pizza style or Mozzarella cheese|
|Green salad, for serving|
Preheat oven to 190°C on CircoTherm®.
Arrange the cauliflower steaks in a single layer in a lined baking tray, spray well with oil and season. Bake for 25 minutes, turning once, until just tender and browning on the edges.
Meanwhile combine the passata with the garlic, herbs and sugar. Spoon a 1/4 of the passata mix onto each cauliflower steak and top each with the combine cheeses.
Preheat the Full Surface Grill to 225°C.
Grill the cauliflower for 5 minutes or until the sauce is heated through and cheese melted. Serve immediately with a green salad.
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.