Skip to content
Romanesco cauliflower and tomato bake recipe

Romanesco cauliflower and tomato bake recipe

11 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

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

Each serving contains

  • Energy

    945kj
    226kcal
    11%
  • 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

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.

See more Seasonal recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus