Baked cauliflower pizzaiola

Baked cauliflower pizzaiola

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(10 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
There’s no need to make a tomato sauce for this Italian-style vegetarian one-pot – the oven will do the work for you

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal358
  • fat19g
  • saturates8g
  • carbs20g
  • sugars10g
  • fibre8g
  • protein19g
  • salt0.8g
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  • 1 large cauliflower, cut into 8 wedges



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp olive oil, plus 1 tbsp for roasting
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 unpeeled garlic cloves, bashed
  • small pack basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ small pack fresh oregano, or ½ tsp dried



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • pinch of chilli flakes
  • 4 tbsp dry white wine
  • 2 tbsp grated Parmesan, or vegetarian alternative



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 3 tbsp breadcrumbs
  • 125g mozzarella (check the pack for a vegetarian brand), torn
  • crusty bread, to serve
  • green salad, to serve


  1. 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.

  2. 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.

  3. Mix the Parmesan 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.

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Comments (8)

laurawd's picture

Very tasty, I omitted breadcrumbs as didn't have any but otherwise followed recipe to the letter, would perhaps cut cauliflower smaller next time.

lurvlyloz's picture

Really enjoyed this for meat free Monday. I added broccoli florets to use them up and used a mix of cherry and normal tomatoes. Will definitely make it again

rebelmum's picture

Without doubt one if the worst recipes ever tried. The separate flavours were lovely but unfortunately that's exactly how they stayed: separate.
The tomatoes didn't form a sauce, they leaked all the water juice out making a very unattractive and tasteless "soup" which the cauliflower sat in; the cheese on top melted but just didn't combine with cauliflower any way, the breadcrumbs were dry and didn't go with the watery tomatoes...All in all very disappointing indeed.

Frantic Flapjack's picture

If you like cauliflower, I can't recommend this recipe highly enough. It was delicious!

ailiejan's picture

Delicious! I've made this three times already - followed the recipe twice and once substituting cheddar for the mozzarella (mozzarella wins hands down). Have eaten as a veggie main and also as a summery side dish for a roast. I usually mix up a recipe a bit, but this is so tasty I recommend that you follow it exactly.

joanna1972's picture

As a family of meat eaters I only make the odd veggie meal...this one went down a storm. Very tasty and interesting textures and flavours!

Whippetlady's picture

Delicious! I served this with roast pork, keeping it simple. Lovely flavour and texture, and good for all seasons.

Minoo's picture

This was a really different way to cook cauliflower and I really liked it. The texture was completely different to any other way I've cooked cauliflower; it was firmer. Would make it again.

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