Name: Baked cauliflower pizzaiola
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
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

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Baked cauliflower pizzaiola

Baked cauliflower pizzaiola

Jane Hornby

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.84 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal358
fat19g
saturates8g
carbs20g
sugars10g
fibre8g
protein19g
salt0.8g

Method

step 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.
step 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.
step 3

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.

Recipe from Good Food magazine, June 2015

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A star rating of 4.5 out of 5.84 ratings

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