I always avoid Aubergine Parmigiana when I see it on the menu at eateries, its common like mushroom risotto and vegetable lasagne - not that I don't like the idea of it, I do, I am often disappointed in the way aubergines are cooked or most of the time not cooked properly. No wonder so many people have an aversion to aubergines.
But when I saw a Cauliflower Parmigiana version from Kristy Turners But I Could Never Go Vegan, I was interested. I had already made Roasted Broccoli and Apple Salad and BBQ Cauliflower Salad from the cookbook and knew it would be good.
I changed the recipe a little by only increasing the smoked paprika and not using oats as I thought the panko amount would suffice and it was fine.
The cauliflower was crisp on the outside from the panko and the cauliflower under the baked golden crumbs was moist and pierced through nice and gently.
Here the cauliflower Parmigiana is served here with homegrown new potatoes and green beans.
You can find the recipe here.