Cauliflower Parmigiana with Mozzarella

Name: Cauliflower Parmigiana with Mozzarella and Basil
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Cauliflower; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 125 Grams of Mozzarella ball; 45 Grams of Parmesan; 60 Grams of Grated mozzarella; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 1 Tbsp of Olive oil; 30 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 15 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh basil

and Basil

This could be the new Margherita Pizza, but with less carbs!

Cals 489 · Prot 37 · Carbs 32 · Fat 25

Vegetarian

Low Carb

45 min

Cauliflower Parmigiana with Mozzarella and Basil

This could be the new Margherita Pizza, but with less carbs!

Cals 489 · Prot 37 · Carbs 32 · Fat 25

Vegetarian

Low Carb

Ingredients

Parmigiana

Cauliflower

300 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Mozzarella ball 4*

125 Grams

Parmesan 4*

45 Grams

Grated mozzarella 4*

60 Grams

Tomato sauce

Shallots

1 Piece

Garlic cloves

2 Pieces

Olive oil

1 Tbsp

Tomato paste

30 Grams

Chopped tomatoes

400 Grams

Honey

15 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Fresh basil

15 Grams

Allergens

*4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2044 / 489
Fats (g)	25.1
of which saturated (g)	15.8
Carbohydrates (g)	32
of which sugars (g)	17.5
Fibers (g)	9.2
Proteins (g)	36.5
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast cauliflower

Preheat the oven to 220°C/200°C fan. Slice each cauliflower into thick "steaks". Begin slicing from the stem side, ensuring each "steak" includes a piece of stem to hold it together. Place the "steaks" onto a lined baking tray. Generously drizzle with oil and season with salt and pepper. Roast for 30 min.

2 Make tomato sauce

Meanwhile, peel and chop shallots and garlic. Heat oil in a saucepan and fry shallots with a pinch of salt for 2 min. Add garlic and tomato paste, cook for 2 min. Add chopped tomatoes and honey, and bring to a simmer. Reduce the heat to low, cover and stew for 10 min.

3 Puree tomato sauce

Puree the tomato sauce until smooth with a hand-held blender or in a food processor. The sauce should be quite thick. Season the sauce with salt and pepper to taste.

4 Add tomato sauce

Remove the roasted cauliflower "steaks" from the oven and spoon the tomato sauce over the top.

5 Add cheeses and bake

Squeeze out any excess water from the soft mozzarella and shred the cheese into small pieces. Finely grate the Parmesan. Divide the soft mozzarella, the grated mozzarella and the grated Parmesan on top of the cauliflower. Roast in the oven for 10 min or until nicely golden on top.