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Romanesco cauliflower and tomato bake recipe

Romanesco cauliflower and tomato bake recipe

33 ratings

The sweet, nutty flavour of the romanesco cauliflower in this bake combines with a flavoursome chilli, garlic and tomato sauce and is topped with crispy, cheesy breadcrumbs. Together, these ingredients create a seasonal dish that is both warming and healthy. See method

  • Serves 4
  • 40 mins
  • 226 calories / serving
  • Healthy


  • 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
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    3g 17%
  • Sugars

    12g 14%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 19.7g Protein 10.7g Fibre 5.2g


  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.

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