Baked cauliflower pizzaiola

Baked cauliflower pizzaiola

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(35 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, questions and tips

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26th Dec, 2019
Lovely light vegetarian dish, quick and easy to prepare. Ideal for a filling meal without much fuss. 8/10 from us
24th Dec, 2019
We loved this recipe! So basic yet so good. Just to add to the flavours a little I added smoked paprika, cumin, a drop of balsamic and some sun dried tomatoes! Without these additions I believe it would have been a little bland. Oh I also had some broccoli to use up so I chucked that in too and it worked well. :)
3rd Sep, 2019
I cook this often, lovely flavoursb
6th Jan, 2019
By tastey but the cauliflower takes for ever to go tender,needs a bit more cheese
cheese muffin
5th Jun, 2018
oh my gosh this is really nice you have to try it :)
29th Jun, 2017
Delicious! Smells amazing when it's baking and makes an easy supper. Have made this 3 or 4 times now and foolproof recipe, tweak to your own liking for herbs and garlic.
29th May, 2017
This was absolutely delicious. I halved the recipe and cut my half cauliflower in to 8/10 florets, used a tin of chopped tomatoes and served it with brocolli and a Waitrose crispy brown roll pre heated in the oven. I don't normally rate Italian food but this was great.
26th Feb, 2017
My partner hates cauliflower and I'm not very fond of it either, however as I always ask him to be open-minded when it comes to food, he set me a challenge this weekend: cook some cauliflower to give it a second chance! I was quite happy about the request and thrilled by the challenge. I chose my recipes carefully and this one caught my attention. I halved the quantities as it was only for the 2 of us, however, I added a can of cherry tomatoes to make sure the dish would be juicy enough, I was generous on mozzarella as I used 150g for 2 portions and I also used a bit more parmesan than stated in the recipe. I tried it first and I was pleasantly surprised: it was very tasty. My partner was quite impressed as he thought cauliflower was actually ok... even good! I was very pleased to pass the test and take cauliflower off the list of veg non grata at home. Next time I make this dish, I'll use less garlic though as I thought the taste was a bit too strong. Worth trying.
6th Oct, 2016
Very tasty, I omitted breadcrumbs as didn't have any but otherwise followed recipe to the letter, would perhaps cut cauliflower smaller next time.
6th Oct, 2016
Very tasty, I omitted breadcrumbs as didn't have any but otherwise followed recipe to the letter, would perhaps cut cauliflower smaller next time.


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