Microwave Volcano Cauliflower Bake

• 400g (14 oz) tin chickpeas, drained
• ½ cup mozzarella cheese
• 3 tbsp breadcrumbs

‘Lava’ sauce:

• 4 tbsp gochujang
• 4 tbsp cream cheese
• 2 tsp fennel seeds
• 2 tbsp fresh thyme leaves

Place the whole cauliflower on a microwave-safe tray lined with baking paper. Using the Panasonic 4-in-1 Steam Microwave, steam the cauliflower for 15 minutes. Flip the cauliflower and steam for another 15 minutes to ensure even cooking. The cauliflower should be tender throughout. Alternatively, you could steam the cauliflower in a bamboo steamer covered with foil over hot water for an hour (check the water level while the cauliflower cooks).

While the cauliflower is steaming, prepare the ‘lava’ sauce. In a large mixing bowl, combine the gochujang, cream cheese, fennel seeds, and fresh thyme leaves. Mix well until the sauce is smooth and set aside.

Once the cauliflower is steamed, carefully remove it from the microwave and drain any excess water. Preheat the Panasonic 4-in-1 Steam Microwave on the oven setting to 220°C (430°F). Alternatively, you can preheat and cook the cauliflower in your regular oven.

Transfer your cauliflower to a microwave-safe dish. Rub the steamed cauliflower with the prepared gochujang sauce, ensuring it is well coated. Scatter the chickpeas around the cauliflower. Sprinkle over the mozzarella and breadcrumbs.

Bake in the preheated microwave or your oven for 15-17 minutes, or until the cheese is melted and golden, and the breadcrumbs are crispy.

Slice into wedges and serve.