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Eggplant Parma with Cauliflower “Cheese”

December 8, 2014 By Jo Anderson Leave a Comment

 

Eggplant Parma with Cauliflower 'Cheese'

Life changed once I discovered that you could make a béchamel like sauce using cauliflower.

Brilliant.

No white flour needed and you get in all the goodness of extra veggies without even knowing it. I’ve used it in a few recipes like this Moussaka and a Vegetable lasagna thats still making it’s way into a post.

Then I came across this recipe from The Whole Pantry for Cauliflower “Cheese” and it is sheer genius as well.

Not quite a creamy béchamel, it lends itself more to actual cheese than a sauce. Now don’t get me wrong I luuuurve cheese, but I would prefer to save it for a cheese board with dried figs when celebrating than have it all the time.

Nope thats a lie I do have it all the time, but I’m trying to sub in better options where I can and this Cauliflower Cheese  is a perfect example of where you can make a healthier version that is as good as the original.

Check out The Whole Pantry cookbook for more healthy and delicious recipes, not to mention Lee Baylock’s beautiful styling.

Eggplant Parma with Cauliflower "Cheese"
 
Print
Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 mins
 
Author: Belle Gibson (The Whole Pantry)
Serves: 4
Ingredients
  • 2 medium eggplants cut into 1.5 cm thick rounds
  • sea salt
  • ½ cup melted coconut oil
  • Hazelnut Dukka
  • ⅓ cup sesame seeds
  • 1 Tbls coriander seeds
  • 1 Tbls cumin seeds
  • ½ cup hazelnuts, roasted and skinned
  • 1 tsp sea salt
  • Cauliflower "Cheese"
  • 500g cauliflower, trimmed and cut into florets
  • ½ cup nutritional yeast
  • mixed with ½ cup water
  • ¼ cup unhulled tahini
  • sea salt
  • 2 Tbls chopped flat leaf parsley
  • Tomato Sauce
  • 1 Tbls coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 ripe tomato, diced
  • 2 cups tomato passata
  • sea salt to season
Instructions
  1. To make the dukka: Toast the sesame seeds in a dry non-stick frying pan for 3-4 minutes or until fragrant. Transfer to a large mortar bowl and set aside to cool. Add the coriander and cumin seeds to the pan and toast for 1 minutes until fragrant, then add to the mortar. Use a pestle to pound until lightly crushed, then add the hazelnuts and pound until the nuts are just broken down.
  2. For the cauliflower "cheese" half fill a sauce pan with water and bring to the boil over high heat. Put the cauliflower florets in a steamer basket and cook, covered, for 10 minutes or until tender.
  3. Transfer to a food processor and add the nutritional yeast mixture and the tahini. Process until smooth. Season with sea salt. Add the parsley and pulse until mixed through. Set aside.
  4. Spread the eggplant sliced in a single layer on a wire rack. Lightly sprinkle salt over the slices and leave for 10 minutes. Rinse under cold water and pat dry with paper towels.
  5. Preheat the oven to 185C
  6. Meanwhile to make the tomato sauce, heat the oil in a small frying pan over medium heat. Add the onion and cook, stirring often, for 8-10 minutes or until lightly golden and softened. Add the garlic and tomato and cook for 2 minutes. Stir in the passata and bring to a simmer, then remove from the heat. Season with salt.
  7. Heat the oil in a non stick frying pan over medium-high heat. Add half the eggplant slices and cook for 1-2 minutes each side, or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining eggplant.
  8. Place the eggplant in a large overproof dish, about 30cmx30cm, in a single layer. ( they can be overlapping if necessary to fit them in).
  9. Spoon over the tomato sauce, then dollop with cauliflower cheese and sprinkle with the dukka. Bake for 12-15 minutes or until the cauliflower cheese is browning around the edges and the tomato sauce is bubbling.
  10. Serve hot with a salad.
3.2.2807

Eggplant Parma with Cauliflower Cheese

 

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Filed Under: Dinner, Food, Veggie Tagged With: cauliflower cheese, eggplant parma

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Welcome

Hi I'm Jo, former yacht chef, now I style and take pretty pictures of food. Originally from Cape Town, South Africa, I now live in Australia with my husband, Corey and our baby girl. Next to them my favorite things include my camera and cheese. We like real, uncomplicated food and letting nature be our muse.
 

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