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Smokey Parmesan-Crumbed Cauliflower

Smokey Parmesan-Crumbed Cauliflower

with Fries & Garden Salad

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Try our new trick for crumbed cauliflower, where smokey aioli acts as the glue for a flavourful mix of panko breadcrumbs, spices and Parmesan. Serve with crispy potato fries and fresh salad for a rustic homemade meal with a whole lot of attitude!

Allergens:EggGlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 portion


1 packet

smokey aioli

(ContainsEggMay be presentTree Nuts)

1 packet

panko breadcrumbs


1 sachet

Aussie spice blend

(May be presentGluten)

1 sachet

garlic & herb seasoning

1 packet

grated Parmesan cheese


1 unit


1 unit


1 packet

flaked almonds

(ContainsTree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp


1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3080 kJ
Fat43.9 g
of which saturates6.3 g
Carbohydrate62 g
of which sugars14.1 g
Protein21.3 g
Sodium1210 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top oven rack until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the fries are baking, cut the cauliflower into 2cm florets. In a medium bowl, add 1/2 the smokey aioli. On a plate, combine the panko breadcrumbs, Aussie spice blend, garlic & herb seasoning, grated Parmesan cheese and a good drizzle of olive oil. Toss the cauliflower in the smokey aioli until well coated. Place a handful of cauliflower on the breadcrumb mixture, then sprinkle the mixture over the cauliflower to coat. Transfer to a second oven tray lined with baking paper and repeat with the remaining cauliflower.

TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.


Spread the cauliflower out in a single layer and bake until golden, 20-25 minutes.

TIP: It’s OK if some of the panko crust falls off!


While the cauliflower is baking, thinly slice the cucumber into half-moons. Roughly chop the tomato. In a small bowl, combine the remaining smokey aioli and the water. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.


In a medium bowl, combine the balsamic vinegar, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a pinch of salt and pepper. Just before serving, add the mixed salad leaves, cucumber and tomato and toss to coat.

TIP: Tossing the salad just before serving keeps the leaves crisp!


Divide the smokey Parmesan-crumbed cauliflower, fries and garden salad between plates. Drizzle the smokey aioli over the cauliflower. Sprinkle the flaked almonds over the salad.