Yum, yum, and yum! This is how I describe this delicious garlic and parmesan baked cauliflower. The crispy, cheesy coating makes me weak in the knees and I really think that there's no better way to eat your cauliflower! This two in one recipe will give you a mouth-watering snack which can be enjoyed on its own or popped into a vegetarian chow mein as the meat substitute.
I didn't know how the crispy cauliflower would taste in the chow mein but turns out that the greatest recipes are discovered when you just try! This stir fry is super easy, insanely quick and perfect for weeknights.
Serves: 2-3
Ready in: 40 minutes
Difficulty: ★★☆
Ingredients
1 large cauliflower head, cut into florets
1 cup breadcrumbs
1 cup parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp chilli flakes
50g melted butter
2 cloves garlic, crushed
2 packets of instant noodles
250g rainbow stir fry vegetables, ready to use
3 tbsp chicken and cashew stir fry sauce
Method
Preheat oven to 180 C and grease a large baking tray with baking paper. Set aside.
In a large bowl, mix together breadcrumbs, parmesan cheese, salt, black pepper and chilli flakes.
In another bowl, mix together melted butter and crushed garlic.
Dip cauliflower floret into butter and garlic mixture then coat in breadcrumb and parmesan mixture. Place on the prepared baking tray. Repeat with the remaining cauliflower florets and place in the oven for 30-40 minutes or until golden brown.
While the cauliflower is in the oven, place instant noodles in a small pot with boiling water and boil until soft. Drain into a colander and wash with cold water. Set aside.
In a large fry pan, heat few tbsps of oil and add rainbow stir fry vegetables. Sautés for few minutes then add cold noodles followed by stir fry sauce. Mix well until combined. Set aside.
Once the cauliflower is golden brown, remove from oven and set aside. Place florets into the vegetable stir fry and serve immediately. Enjoy!
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