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    4 days ago by brownpapernutrition This is me... and one of the first photos with my little GIRL... ☺️I feel a bit nervous to share this photo, but in the same breath very proud that I said yes to being part of a beautiful project and book - THIS IS ME - which will be published in March 2020, right around when my lil crumpet comes into the world. I did this for me, to remind myself how far I have come from my own troubled past with tremendous body image issues and disordered eating. I did this for my little girl, to one day
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Cauliflower parmigiana

Haven’t had much time to blog the past few weeks as lots of great things happening with work and life, but I thought THIS recipe was definitely worth it.

What do you think?

One of my lovely friends gave me the absolute best home made tomato passata and it was a dream use with the cauli and eggplant and the parmesan for this very simple, slightly less indulgent but ultimately delicious take on a parmigiana. If you prefer no cheese at all then some nutritional yeast flakes would work a treat to sprinkle over the cauliflower when baking it.

Here’s the simple how to:

CAULIFLOWER PARMIGIANA

Vegetarian : Serves 4 as a side

1 whole cauliflower cut into large 3-4 flat pieces kept as whole as possible

1 large eggplant, sliced 1cm thick+

1/3 cup extra virgin olive oil

2 cups good quality tomato pasta sauce or passata

150g shredded mozarella

50g grated parmesan

1/2 cup basil leaves, roughly torn if you like or whole as I do!

sea salt and black pepper

Rocket salad to serve and any protein of your choice

Heat oven to 180C and line 2 large baking trays with greaseproof paper. Spread cauliflower over one tray and eggplant over the other, drizzle cauliflower with some olive oil and toss to coat (only about 2 tablespoons here) and use the rest of the olive oil to coat the eggplant. Season with sea salt and place in oven to cook for 35-40 minutes or until golden. Warm your tomato passata just before the veggies are done. Once the veggies are cooked remove from oven, dollop all over with tomato passata, sprinkle with both mozarella and parmesan then place back under the grill to melt for about 5 minutes. Remove from grill sprinkle basil over the top, season with black pepper and enjoy!

 

+If you have time to cut these in advance, sprinkle some salt over the top and allow the bitter liquid to sweat out of the eggplant it makes for a much more flavoursome eggplant experience. Be sure to wipe both sides of the eggplant before cooking.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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