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