Baked Cauliflower Pizzaiola

• large cauliflower↗1

  cut into 8 pieces

• olive oil↗2 ст. л. tbsp

  plus 1 tbsp for roasting

• ripe tomatoes↗600г g

  (a mix of red and yellow cherry tomatoes used), halved or quartered depending on size

• unpeeled garlic cloves6

  crushed

• basil↗невелика упаковка

  small package

• fresh oregano↗½ невелика упаковка

  ½ small package, or ½ tsp dried

• chili flakes↗дрібка

  a pinch

• dry white wine4 ст. л. tbsp
• vegetarian Italian hard cheese↗2 ст. л. tbsp
• breadcrumbs↗3 ст. л. tbsp
• mozzarella↗125г g

  (check the package for a vegetarian brand), torn

• crusty bread↗

  for serving

• green salad↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection) or gas 6. Brush the cauliflower florets with 1 tbsp olive oil, then arrange them in a large baking dish. Season with salt and pepper and bake for 10 minutes until they become tender. Carefully flip the pieces.

2. 2

   Around the cauliflower, arrange the tomatoes, garlic and most of the basil and oregano leaves, sprinkle with chili flakes, pour in the white wine and add another 2 tbsp olive oil. Season to taste and return to the oven for another 25 minutes until the tomatoes soften and lightly brown. Slightly mash them to create a juicy sauce.

3. 3

   Mix the vegetarian Italian hard cheese with the breadcrumbs. Tear the mozzarella into pieces and distribute it evenly over the cauliflower and tomatoes, sprinkle with the cheese‑crust crumbs and bake for another 10 minutes until the top turns golden and the cauliflower is tender. Top with the remaining herbs and serve with crusty bread and a fresh green salad.