Cheesy Tomato Baked Cauliflower

Make this cheesy tomato baked cauliflower recipe for an easy vegetarian dinner. Roast cauliflower (even the leaves!) until caramelised, then toss in tomato sauce

 

Servings:4

Total Time: 35 minutes

 

Ingredients: 

  • cauliflower, leaves separated, cut into florets
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 100g frozen sliced peppers
  • 400g tin chopped tomatoes
  • 1 white baton baguette, about a 1/3 cut into small cubes
  • 210g vegan cheese, drained
  • 2 x bags boil in the bag brown rice
  • 450g green beans
  • 20g plantbased butter

 

Method:

    • Preheat the oven to gas 7, 220°C, fan 200°C.
    • Lay the cauliflower and the leaves in a large roasting tin, drizzle with 1 tbsp of the oil and season with salt and black pepper. Roast for 15 mins.
    • While the cauliflower is cooking, heat the rest of the oil in a large frying pan and cook the onion and garlic for 5 mins or until beginning to soften. Stir in the frozen peppers and tinned tomatoes, season and bring to a simmer. Cook for 5 mins.
    • Bring a pan of water to the boil and cook the bags of rice for 18-20 mins or until tender. Cut the bags open and drain well.
    • Take the roasting tin from the oven, toss the cauliflower and pour over the tomato sauce. Top with the cubed bread and tear over the vegan cheese
    • Return to the oven and bake for 10-15 mins, or until the cheese is golden and bubbling.
    • Cook the green beans
    • Serve a wedge of the cauliflower with a little rice, the green beans and any leftover torn bread for dipping.