Cauliflower is a versatile vegetable. Here, it used two ways: a panko-crumbed cauliflower fillet, and second, it was combined with ricotta as a creamy topping. Your guests will ask, what is this?
Trim the leaves and lower stalk from the cauliflowers.
Cut the head lengthways, then cut a slab of cauliflower about 15 mm thick from each half. Repeat with the other cauliflower so you have 4 slabs.
Reserve the slabs for the panko cauliflower.
Chop up the remaining cauliflower into small pieces.
Boil the cauliflower pieces until soft. About 15 minutes. Drain well.
Squeeze the roasted garlic cloves from the roasted head into a bowl.
Add the boiled cauliflower, extra virgin olive oil, butter, 1/2 tsp salt, 1/2 tsp black pepper, to a blender and blend until smooth. A hand blender works too.
Stir the ricotta into the blended cauliflower.
Panko cauliflower
Put the cornflour in one bowl.
Put the whisked eggs in another bowl.
Using a blender or spice grinder, blend the panko crumbs to make them finer.
Put the blended panko crumbs, black pepper, and paprika in a third bowl.
Dip each cauliflower slab in cornflour and shake off excess.
Dip each cauliflower slab in in the whisked egg.
Dip each cauliflower slab in the panko crumb mixture and shake off the excess.
Bring the 2 Tbsp vegetable oil to a medium heat in a heavy pan or skillet.
Fry the cauliflower slab until golden, then flip over, frying the other side until golden as well.
Add more oil if necessary and do the same for the other cauliflower slabs.
Serving
Lay a panko cauliflower slab on a plate.
Spoon over the ricotta cauliflower and roast garlic topping.
Drizzle with parsley oil.
Notes
Keep any remaining cauliflower puree for a pasta/gnocchi or combine into a salad dressing.