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

1. 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.
2. Mix the cumin with the remaining olive oil and season to taste. Spoon over the cauliflower.
3. 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.
4. 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.

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