Parmigiana, but not like you’ve ever had it before!

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  • SERVES: 2


This has to be one of Guys best creations yet!

A humble cauliflower steak caramelised and baked to perfection, lathered with tomato sauce, all topped off with parmesan cheese and crunchy hemp seeds. Not only does it taste ridiculously devious it’s also a one tray recipes, Vego , Gluten Free and super quick to make.


  • 1 small cauliflower

  • 2 tablespoons Cobram estate EVOO

  • 1 teaspoon oregano dried

  • Salt & Pepper

  • ½ cup pastata Sauce

  • ½ cup grated parmesan cheese

  • 2 tablespoons hemp seeds


  • Preheat the oven to 180°C (350°F). Line a large baking tray with baking paper.
  • Cut the cauliflower in half or thirds and then trim the outside sections to create 2 or 3 thick steaks.
  • Heat the oil in a large frying pan over medium heat. Cook the cauliflower for about 10 minutes each side, until caramelised.
  • Transfer the cauliflower to the baking tray, season with dried oregano, salt and pepper, then top with pastata Sauce, parmesan cheese and hemp seeds and place in the oven for 10 minutes until parmesan cheese has melted and cauliflower is cooked through.
  • Serve with a light fresh salad and enjoy!

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.


Hey Food Lover!

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