Baked cauliflower pizzaiola

Baked cauliflower pizzaiola

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(14 ratings)

Prep: 15 mins Cook: 40 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal358
  • fat19g
  • saturates8g
  • carbs20g
  • sugars10g
  • fibre8g
  • protein19g
  • salt0.8g
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Ingredients

  • 1 large cauliflower, cut into 8 wedges
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    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
    Tomato

    Tomato

    toe-mart-oh

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

  • 6 unpeeled garlic cloves, bashed
  • small pack basil
    Basil

    Basil

    ba-zil

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

  • ½ small pack fresh oregano, or ½ tsp dried
    Oregano

    Oregano

    or-ee-gar-no

    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

    Parmesan

    parm-ee-zan

    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

Method

  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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abarnden
29th Jun, 2017
5.05
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.
studentcook146
29th May, 2017
5.05
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.
lyvia972
26th Feb, 2017
3.8
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.
laurawd
6th Oct, 2016
3.8
Very tasty, I omitted breadcrumbs as didn't have any but otherwise followed recipe to the letter, would perhaps cut cauliflower smaller next time.
laurawd
6th Oct, 2016
3.8
Very tasty, I omitted breadcrumbs as didn't have any but otherwise followed recipe to the letter, would perhaps cut cauliflower smaller next time.
Twinklebum99
3rd Oct, 2016
5.05
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
9th Jul, 2016
0.05
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
1st Dec, 2015
5.05
If you like cauliflower, I can't recommend this recipe highly enough. It was delicious!
ailiejan
21st Jul, 2015
5.05
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.
ailiejan
21st Jul, 2015
5.05
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.

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