Romanesco Cauliflower & Tomato Bake

Ingredients

• 3 tbsp extra-virgin olive oil
• 2 garlic cloves, chopped
• 1 tsp crushed chillies
• 2 x 400g tins chopped tomatoes
• 1 large or 2 small romanesco cauliflower, cut into 2-5cm (1in) wedges
• 1 large slice sourdough
• 3 tbsp grated vegetarian hard cheese or Parmesan
• 1 tbsp chopped fresh fat-leaf parsley

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp olive oil in a pan over a medium-high heat. Add the garlic and chilli and cook for 1-2 minutes, until golden. Add the tomatoes, season, and cook for 5 minutes, or until slightly thickened.
2. Transfer the tomato mixture to a large roasting tin or oven dish. Top with the cauliflower and brush with the remaining oil; season well. Cover with foil and bake for 20 minutes, or until the cauliflower is tender.
3. Meanwhile, put the bread in a food processor and whizz to fine crumbs. Combine the breadcrumbs, cheese and parsley in a small bowl; season.
4. Remove the foil from the roasting tin and scatter the breadcrumb mixture over the cauliflower. Return to the oven for a further 15 minutes, or until golden.

Recipe source