There’s no need to make a tomato sauce for this Italian-style vegetarian one-pot – the oven will do the work for you
- 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 grated Parmesan, or vegetarian alternative
- 3 tbsp breadcrumbs
- 125g mozzarella (check the pack for a vegetarian brand), torn
- crusty bread, to serve
- green salad, to serve
MethodBrush 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.
- 500ml whole milk
- 2 small onions, 1 quartered, 1 finely chopped
- 1 blade mace
- 4 bay leaves (fresh if you have), scrunched in your hand
- 1kg cauliflower, broken into large florets
- 85g butter, plus a knob
- 85g plain flour
- grating of nutmeg
- 50g coarse breadcrumb (dried or stale)
- Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
- Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
- Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
- In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
- Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.
- 125g softened salted butter
- 4 grated garlic cloves
- ½ tsp chopped thyme
- ½ tsp chopped rosemary
- 1 medium cauliflower, leaves discarded
- Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl.
- Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower – it’s great as a side with a Sunday roast.
- 1/4 cup honey*
- 1/4 cup dijon-style mustard*
- 2 tablespoons Olive Oil
- 1 tablespoon curry powder
- 3 cloves garlic, minced
- 1/4 teaspoon crushed Red Pepper
- 6 6 ounces skinless, boneless chicken breast halves
- 2 cups cauliflower florets
- 1 large sweet potato (12 ounces), peeled and cut into 1-inch Pieces
- 1 large red sweet pepper, cut into bite-size strips (1 cup)
- 2 cups hot cooked Brown Rice
- Sliced green onions (optional)
- Preheat oven to 375 degrees F. In a small bowl combine the first six ingredients (through crushed red pepper).
- Arrange chicken in a 3-quart rectangular baking dish; brush with half of the mustard mixture. Add the next three ingredients (through sweet pepper); drizzle with remaining mustard mixture.
- Bake, covered, 25 minutes. Bake, uncovered, 25 minutes more or until chicken is done (165 degrees F) and sweet potatoes are tender. Serve chicken and vegetables over rice and drizzle with cooking liquid. If desired, top with green onions and additional crushed red pepper.