The Australian Women’s Weekly Food – June 2019

CAULIFLOWERPARMIGIANA

PREP+ COOKTIME1 HOURSERVES 4

1 smallcauliflower(1kg),quartered

2½cups(500g)puffedmillet(seenotes)

½ cup(50g)walnuts

½ cupflat-leafparsleyleaves

250ghaloumi,gratedcoarsely

¾ cup(115g)plainflour

4 eggs,beatenlightly

½ cup(125ml)extravirginoliveoil

400gbottled arrabbiata pasta sauce

BROCCOLIPESTO

250gbroccoli,trimmed,cutintoflorets

½ cupfirmlypackedfreshbasilleaves

½ cup(50g)walnuts,toasted

⅓ cup(80ml)extravirginoliveoil

1 clovegarlic,crushed

½ cup(40g)finelygratedvegetarian

parmesan-stylecheese

1 Preheatovento180°C/160°Cfan.

2 Bringa largesaucepanofwatertothe

boil;cookcauliflowerfor5 minutesor

untiljusttender.Draincarefully,taking

caretokeepquartersintact.Rinseunder

coldwater,drainagain;patdry.

3 Pulsemillet,walnuts,parsleyandhalf

thehaloumiina foodprocessoruntiljust

combinedbutstillchoppedcoarsely.

4 Tosscauliflowerinseasonedflourto

coat;shaketoremoveexcess.Dipinegg,

thentossincrumbcoatingmixture.

5 Heatoilina largedeepfryingpan.

Cookcauliflower,intwobatches,for

2 minuteseachside until golden; drain

onpapertowel.

6 Dividecaulifloweramongfourshallow

1½cup(375ml)ovenproofdishes;spoon

overpastasauce,thentopwithremaining

haloumi.Season.Bakefor 20 minutesor

untilcheesemeltsandturnsgolden.

7 Meanwhile,makebroccolipesto.

8 Serveparmigianawarm,toppedwith

pesto and extra basil leaves, if you like.

BROCCOLIPESTO

Processingredientsuntil smooth; season.

(Makes 1¾ cups.)

TEST

KITCHEN

NOTES

Refrigerateleftoverpesto

inanairtightcontainer

coveredwitha thinlayer

ofoliveoilforupto

2 days;it willdiscolour

ifnotusedstraight

aftermaking,but is

stilldelicious.

Usequinoapuffsorpuffed

riceinsteadofpuffed

millet, if preferred.

Exclusive Cookbook Extract