Baked cauliflower pizzaiola

Baked cauliflower pizzaiola

  • Rating: 5 out of 5.44 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal358
fat19g
saturates8g
carbs20g
sugars10g
fibre8g
protein19g
salt0.8g
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Ingredients

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 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.

Goes well with

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    Rating: 5 out of 5.44 ratings
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