- 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
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
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 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.