Cauliflower with a parmesan and panko crumb crust

I need to think of a snappier title! This was made up for meat-free Monday and because we had a cauliflower from Ted in Horotane Valley (as payment for Jon fixing his caravan!) which needed using.

I made the 'macho nacho' mix, so mexican style beans and lentils.

Then cut the cauliflower into steaks and laid out on baking tray lined with paper. If some of the cauli falls apart then just put the florets on the tray too. Brush all over with olive oil and season with salt, pepper and smoked paprika.

Bake in a hot oven (about 200 degrees) for about 20 minutes until softened and starting to brown. While it's in the oven, take some panko crumbs and mix with a drizzle of olive oil, some dried italian herbs and finely grated parmesan.

Take the cauliflower out of the oven, spread with a mix of mayo and dijon mustard to act as glue, and spoon the crumb over the top. Press down a little to form a crust and pop back in the oven until the crumb browns. Timings depend on how thick your crust is, but just make sure that it's brown and crunchy.

To serve, put a good portion of the nacho mix on a plate and top with a cauliflower steak. Serve with sour cream and guacamole. Delicious :-)

The florets of cauli work just as well as the steaks.

Enjoy!