Ingredients

Method

• 2 x 400 g cans Italian whole peeled tomatoes
• 3–4 large cloves garlic, smashed
• 8 T olive oil
• chilli flakes, a pinch
• 4 whole small cauliflowers (about 1 kg), halved if larger
• 4 t ground cumin
• sea salt and freshly ground black pepper, to taste
• ¾–1 cup water or vegetable stock
• coriander, to garnish
For the coriander pesto, blend:
• 25 g coriander leaves
• 2 T olive oil
• a good pinch ground cumin
• 1 clove garlic, crushed
• sea salt, to taste
• chilli flakes, to taste

Method

Ingredients

Preheat the oven to 220°C. Place the tomatoes and their juices, garlic, 4 T olive oil and chilli flakes into a large, deep, oiled baking tray. Top with the cauliflower.

Mix the cumin with the remaining olive oil and season to taste. Spoon over the cauliflower.

Bake for 20 minutes, then pour in ½ cup water or stock and stir the tomatoes around. Use to baste the cauliflower. Roast for a further 20 minutes, or until the cauliflower is bronzed and just tender.

Roughly mash the tomatoes and garlic in the pan, adding a little more water or stock if necessary. Check the seasoning. Serve the rough sauce with the cauliflower and coriander pesto, garnished with coriander.

Browse more cauliflower recipes here