No beef option - beef scallopini is replaced with chicken schnitzels.
No gluten option - panko crumbs are replaced with slivered almonds.
Set oven to 220ºC. Cut cauliflower into florets. Spread on a lined oven tray with tomatoes and toss with oil, salt and pepper. Place in the oven to cook for 8 minutes while preparing the topping.
2. Prepare the topping
In a small bowl, combine panko crumbs with parmesan cheese, 2 tbsp olive oil and 1 tsp paprika.
3. Scatter the topping
Remove the tray from the oven, scatter topping over then roast for further 10 minutes or until tender and golden (see notes).
4. Cook the scallopini
Heat a large frypan over high heat. Toss scallopini with oil, 1 tsp cumin, salt and pepper. Cook scallopini in 2-3 batches for 1 minute on each side or until cooked to your liking.
5. Prepare remaning ingredients
Chop parsley and transfer aioli to a small bowl (see notes). Toss leaves with olive oil and vinegar if desired.
6. Finish and plate
Sprinkle parsley over cauliflower. Serve alongside scallopini, salad and aioli for dipping.
Add some bread croutons or diced potatoes to the tray for the kids if they are not fans of cauliflower!
Roast cauliflower for longer if you prefer it softer.
Combine aioli and parsley if you like.
No beef option - beef scallopini is replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
No gluten option - panko crumbs are replaced with slivered almonds. Cook as per recipe.
Cherry tomatoes, 1 packet (400g)
Panko crumbs, 1 packet (40g)
Grated parmesan cheese, 50g *
Beef scallopini, 10-pack
Parsley, 1 packet
Aioli, 1/3 cup *
Baby beet & leaves, 1 bag (180g)
From your pantry
Olive + oil for cooking, salt, pepper, ground cumin + paprika, vinegar of choice (optional)