Cauliflower Wellington with Panko crumbs

Ingredients

• 1.5 Kg cauliflower trimmed
• 95g Obento Panko Bread Crumbs
• 1 bunch sage
• 2 sheets puff pastry
• 3 sheets nori seaweed
• 25g Parmesan cheese grated
• 1/2 cup almond butter
• 2 tabs sherry vinegar
• 1 egg beaten lightly
• 2 cloves garlic
• 1/2 bunch flat leaf parsley

Method

1. Preheat oven 200 degrees C. Line oven tray with baking paper.
2. Cook cauliflower in boiling salted water for 8 mins or until par-cooked. Pat dry and season well.
3. Process Obento panko bread crumbs, sage, parsley, garlic, vinegar oil and almond butter until finely chopped. Season with salt and pepper.
4. Press two-thirds of the Panko crumb mixture over one sheet to pastry. Place 2 sheets of nori over the Panko mixture.
5. Place the cauliflower upside down on the nori, then bring the pastry up and around the cauliflower.
6. For the base, place second sheet of pastry onto the lined tray, spread with remaining Panko mixture, then top with remaining nori. Lift and place cauliflower the right one up onto the pastry base. Tuck any excess pastry underneath the cauliflower and press to seal.
7. Brush pastry all over with egg and season. Score the top and bake for 40mins.
8. Drizzle slices of cauliflower Wellington with extra olive oil and top with crisp sage leaves.

Product used in recipe

• Obento - Panko Breadcrumbs