Baked cauliflower pizzaiola

2 of 5-a-day 30-60 minutes 4 servings 400 kcal or less calcium cauliflower bake recipe fibre folate mains one-pot recipes summer vitamin c

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Source

Ingredients

1 large cauliflower, cut into 8 wedges

2 tbsp olive oil, plus 1 tbsp for roasting

600g ripe tomatoes (we used a mixture of red and yellow cherry tomatoes), halved or quartered depending on their size

6 unpeeled garlic cloves, bashed

small pack basil

½ small pack fresh oregano, or ½ tsp dried

pinch of chilli flakes

4 tbsp dry white wine

2 tbsp vegetarian Italian-style hard cheese

3 tbsp breadcrumbs

125g mozzarella (check the pack for a vegetarian brand), torn

crusty bread, to serve

green salad, to serve

Method

Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.

Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.

Mix the vegetarian Italian-style hard cheese and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.