Romanesco cauliflower and tomato bake recipe

Romanesco cauliflower and tomato bake

Romanesco cauliflower and tomato bake

The sweet, nutty flavour of the romanesco cauliflower in this bake combines with a flavor some 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. It’s really good to serve in your dining table to accompany your lunch or dinner.


  • 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 flat-leaf parsley

.how to make:

  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  chili 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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