2 medium cauliflowers (1kg each)
2 cloves garlic, crushed
3 teaspoons Dijon mustard
1 ½ cups panko crumbs
1/2 cup finely grated parmesan
1/3 cup plain flour
Cooking oil spray
1 ½ x 420g jars Sacla Whole Cherry Tomato Pasta Sauce
11/2 cups grated pizza cheese
Baby spinach and rocket leaves, to serve
Remove leaves from cauliflowers. Trim the stems, keeping the core intact. Cut each cauliflower head into three, 2cm thick slices, through the core, so that the core holds each slice together. Reserve remaining cauliflower for another use.
Whisk eggs, garlic and mustard in a shallow dish. Place crumbs and parmesan in a separate shallow dish.
Dust cauliflower schnitzels in flour seasoned with salt and pepper. Shake away excess. One at a time, dip in egg mixture, then toss in breadcrumbs, pressing on to coat.
Place schnitzels on two large oven trays lined with baking paper. Spray both sides with oil.
Cook in a hot oven (200C) for about 20 minutes, or until cauliflower is tender. Remove. Spoon over sauce. Sprinkle with cheese. Return to oven. Cook for about 15 minutes, or until golden.
Serve with spinach and rocket.
TIP! Cauliflower can be replaced with chicken schnitzel steaks, for a change. Cooking time will vary. Reserve leftover raw cauliflower to make cauliflower rice or cauliflower soup.