Ingredients
- 6-8 tbsp pesto (I used wild garlic but basil is fine too)
- 1 tin chopped tomatoes
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp honey
- 1 tsp dried oregano
- 6 basil leaves
- 1 large head of cauliflower
- 2 balls of mozzarella
- 30g grated Parmesan
- A handful of basil, leaves picked
- Salt and black pepper
1 Preheat the oven to 200 degrees. Remove the outer leaves from the cauliflower and slice it in half down the middle. Cut it into thick slices – you should be able to get four from a large head of cauliflower with some left over. Store the leftovers for another dish. You could otherwise break the entire head of cauliflower into florets.
2 Put the slices or florets in an oven-proof dish. Drizzle with olive oil and season with a little salt. Roast the cauliflower for 15 minutes then turn it over and roast for a further 15 minutes till the edges are crisp and cooked through.
3 Heat two tablespoons of olive oil in a pan and sauté the onion for five minutes before adding the garlic. Stir well to ensure it doesn't burn before adding the tinned tomatoes, honey and simmer till slightly reduced. Taste for seasoning.
4 Spread a thin layer of pesto on top of the cauliflower. Top with a layer of tomato sauce and then the mozzarella. Finish with a handful of grated Parmesan. Place under a hot grill for 10 minutes till golden and bubbling. Serve right away.
