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Romanesco Cauliflower & Tomato Bake

Romanesco Cauliflower & Tomato Bake

Every week we get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. In this blog, I'm going to share how I turn this in to lunch and dinner with a few simple ingredients from WeFill.⁠

The sweet, nutty romanesco is a real treat with the chilli, garlic and tomato sauce. Spice is not my go-to with cauliflower but crispy, cheesy breadcrumbs sure are and they combine to make a sensational plate. 

This recipe was lunch for two and took 40 minutes from start to finish. This could also be a great side (maybe even with your Sunday roast!).  


3 tbsp extra-virgin olive oil
2  garlic cloves, chopped
1 tsp crushed chillies
2 x 400g tins chopped tomatoes
1 large romanesco cauliflower, cut into 2-5cm (1in) wedges
1 large slice of sourdough bread
3 tbsp grated vegetarian hard cheese or Parmesan
1 tbsp chopped fresh fat-leaf parsley
Salt & pepper to season



Preheat the oven to 200°C. Heat 1 tbsp olive oil in a pan over medium-high heat. Add the garlic and chilli and cook for 1-2 minutes, until golden. Add the tomatoes, season, and cook for 10 minutes until slightly thickened.

Transfer the tomato mixture to a large oven dish. Top with the cauliflower and brush with the remaining oil; season well. Cover with foil and bake for 20 minutes, or until the cauliflower is tender.

Grate the bread into fine crumbs (or use a food processor if you have one!). Combine the breadcrumbs, cheese and parsley in a small bowl and season.

Remove the foil from the roasting tin and scatter the breadcrumb mixture over the cauliflower. Return to the oven for a further 15 minutes, or until golden.


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