Smokey Parmesan-Crumbed Cauliflower
with Fries & Apple-Almond Salad
- Eggs
- Gluten
- Wheat
- Almond
- Milk
- 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 sharp Parmesan. Serve with hand cut fries and an almond-adorned salad for a hearty meal with a whole lot of attitude! *Unfortunately, this week's cucumber was in short supply, so we've replaced it with apple. Don't worry, the recipe will be just as delicious!*
Ingredients
2
potato
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
garlic & herb seasoning
1
carrot
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Soy, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains: Milk;)
1
apple
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• While fries are baking, cut cauliflower into small florets. • In a medium bowl, add 1/2 the smokey aioli. In a second medium bowl, combine panko breadcrumbs, Aussie spice blend, garlic & herb seasoning, grated Parmesan cheese and a good drizzle of olive oil. • Toss a handful of cauliflower in the smokey aioli until well coated. Transfer to breadcrumb mixture and toss to coat. Transfer to a second lined oven tray, then repeat with remaining cauliflower. • Spread cauliflower out in a single layer. Bake until golden, 20-25 minutes.
TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.
• While cauliflower is baking, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season. Add mixed salad leaves, apple and carrot, tossing to coat.
• Divide smokey Parmesan-crumbed cauliflower, fries and apple salad between plates. • Sprinkle flaked almonds over salad. • Serve with remaining smokey aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the smokey, flavourful cauliflower, though some found it overpowering. The dish offered a tasty vegetarian option with great seasoning.
- Ease of prep: While a bit fiddly, most found it easy to make. Some suggest putting cauliflower and chips in the oven together for better timing.
- Suggestions: Use the whole packet of aioli for coating; there may not be enough. Consider adding protein like beans to make it more filling.
- Leftovers: The dish is best enjoyed fresh and hot, as it doesn't reheat well the next day.
- Portions: Several found it light for a main; some treated it as a side dish or added extra protein to make it more substantial.
