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 ZWBF.
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
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.