Smokey Parmesan-Crumbed Cauliflower
with Fries & Garden Salad
- Eggs
- Gluten
- Wheat
- Milk
- Almond
- Milk
- May contain traces of allergens
- Soy
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
2
potatoes
1 portion
cauliflower
1 packet
smokey aioli
(Contains: Eggs May be present: Milk)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Aussie spice blend
1 sachet
garlic & herb seasoning
1 packet
grated Parmesan cheese
(Contains: Milk)
1
cucumber
1
tomato
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
2 tsp
water
1 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until golden and tender, 25-30 minutes.
TIP: Cut the potato to size so it cooks in 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. Coat a handful of cauliflower in the breadcrumb mixture, then transfer to a second oven tray lined with baking paper. Repeat with the remaining cauliflower.
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 large 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 and olive oil (2 tsp for 2 people / 1 tbs for 4 people), then season with salt and pepper. Add the mixed salad leaves, cucumber and tomato and toss to coat.
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.
Customer reviews
Review summary
Updated on July 2026- Flavour: The smokey aioli and Parmesan crumb coating were widely praised for delivering bold, unexpected flavour to the cauliflower. Some found the smokiness overpowering, and a few disliked the aioli altogether, so adjust to your taste.
- Ease of prep: Most found this straightforward and quick to pull together, though coating the cauliflower can be a little fiddly.
- Suggestions: Several reviewers noted the aioli ran short before all the cauliflower was coated — using the full packet for crumbing leaves none for dipping, so consider having extra on hand. One reviewer suggested putting the potatoes and cauliflower in the oven at the same time, as the cauliflower can take longer than expected. To get a crispier crust, try baking at a slightly lower temperature to avoid burning the crumbs and Parmesan.
- Leftovers: Best enjoyed hot and fresh straight from the oven, as the dish was noted to be less enjoyable the next day.
- Portions: Many felt the meal was light on protein and not filling enough as a main; some suggested adding beans to the salad to make it more satisfying.
