PICI RECIPES

Name: Baked cauliflower pizzaiola
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large cauliflower, cut into 8 wedges; 2 tbsp olive oil, plus 1 tbsp for roasting; 600g ripe tomatoes (we used a mixture of red and yellow cherry tomatoes), halved or quartered depending on their size; 6 unpeeled garlic cloves, bashed; small pack basil; ½ small pack fresh oregano, or ½ tsp dried; pinch of chilli flakes; 4 tbsp dry white wine; 2 tbsp vegetarian Italian-style hard cheese; 3 tbsp breadcrumbs; 125g mozzarella (check the pack for a vegetarian brand), torn; crusty bread, to serve; green salad, to serve

BAKED CAULIFLOWER PIZZAIOLA RECIPE | BBC GOOD FOOD

Baked cauliflower pizzaiola recipe | BBC Good Food image

There’s no need to make a tomato sauce for this Italian-style vegetarian one-pot – the oven will do the work for you

Provided by Jane Hornby

Categories Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 large cauliflower, cut into 8 wedges
2 tbsp olive oil, plus 1 tbsp for roasting
600g ripe tomatoes (we used a mixture of red and yellow cherry tomatoes), halved or quartered depending on their size
6 unpeeled garlic cloves, bashed
small pack basil
½ small pack fresh oregano, or ½ tsp dried
pinch of chilli flakes
4 tbsp dry white wine
2 tbsp vegetarian Italian-style hard cheese
3 tbsp breadcrumbs
125g mozzarella (check the pack for a vegetarian brand), torn
crusty bread, to serve
green salad, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.
Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.
Mix the vegetarian Italian-style hard cheese and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.

Nutrition Facts : Calories 358 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 8 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.8 milligram of sodium

EASY VEGETARIAN PASTA RECIPES - OLIVEMAGAZINE

Easy Vegetarian Pasta Recipes - olivemagazine image

Whether you’re vegetarian, flexitarian or fancy a change to meat one evening, make the most of seasonal veg with our meat-free pasta dishes, including pasta alla norma, spinach ravioli and veggie puttanesca

Provided by OLIVEMAGAZINE.COM

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Calories 917 calories per serving

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