Cauliflower Bake with Tomato & Mozzarella
This cheesy cauliflower bake is packed with tomato sauce, mozzarella and panko breadcrumbs. It's a filling and delicious winter warmer!
Ingredients
- 5 tbspolive oil
- 1 headcauliflower (cut into florets)
- salt and pepper
- 4 clovesgarlic (sliced)
- chilli flakes
- 2400g tins chopped tomatoes
- 150 gcherry tomatoes (halved)
- 1bay leaf
- 75 gpanko breadcrumbs
- 100 gparmesan (or vegetarian alternative)
- 250 gmozzarella (cut into small pieces)
- thyme sprigs (to serve)
Directions
- 1
Heat the oven to 220°C/430°F. Toss the cauliflower with 2 tbsp olive oil and plenty of salt and pepper. Roast for 30 minutes.
- 2
While the cauliflower roasts heat the remaining olive oil over a medium heat and add the garlic, cook for a couple of minutes then add the chilli flakes. Stir in the chopped and cherry tomatoes and the bay leaf. Season well. Bring to a simmer and cook for 25-30 minutes then remove the bay leaf.
- 3
Spread a thin layer of sauce in the bottom of a medium baking dish and top with half the cauliflower. Sprinkle with half the panko and half the cheeses. Pour over half the sauce. Add the remaining cauliflower, the rest of the sauce and top everything with the rest of the cheese and panko. Bake for 20-25 minutes until golden and bubbling.