There’s no need to make a tomato sauce for this Italian-style vegetarian one-pot – the oven will do the work for you
Prep:15 mins
Serves 4
1 large cauliflower, cut into 8 wedges2 tbsp olive oil, plus 1 tbsp for roasting600g ripe tomatoes (we used a mixture of red and yellow cherry tomatoes), halved or quartered depending on their size6 unpeeled garlic cloves, bashedsmall pack basil½ small pack fresh oregano, or ½ tsp driedpinch of chilli flakes4 tbsp dry white wine2 tbsp vegetarian Italian-style hard cheese3 tbsp breadcrumbs125g mozzarella (check the pack for a vegetarian brand), torncrusty bread, to servegreen salad, to serve
STEP 1Heat 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 2Tuck 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 3Mix the vegetarian Italian-style hard cheese 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.
