A delicious alternative to cauliflower au gratin. So easy to make!
Prep time:10 mins
Cook time:30 mins
- 1 medium cauliflower, cut into florets
- 500g jar Leggo’s Tuna Bake with Spinach and Garlic
- 1 cup fresh breadcrumbs
- 1/3 cup roughly chopped hazelnuts
- 1/3 cup shredded parmesan cheese
- 50g butter, melted
Cook cauliflower in boiling water until tender. Drain well. Spoon approximately 1/3 of Leggo’s Tuna Bake into a large greased shallow baking dish.
Arrange cooked cauliflower into dish and spoon over remaining Leggo’s sauce. Combine gremolata ingredients and sprinkle over the cauliflower. Bake in a preheated oven at 200°C for 20 minutes.
Almonds or pine nuts can be substituted for the hazelnuts.