whole baked cauliflower with tomato and olive sauce

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Step 1

First, find yourself a pan in which your whole head of caulilower wilft, leaving an noh around the outside of it - this is important, otherwise it won't cook in the way itis supposed to.

Step 2

Add the onion, garlic, chopped caultiower stalk and a glug of oil to the pan and slowy fry for 10 minutes until softened and with a little colour.

Step 3

Add the olives, anchovies and parsley stalks and fry for another couple of minutes. Add your tomatoes, then half-fil one of the tins with water and add that to the pan, with a good swig of red wine vinegar. Stir everything together, breaking the tomatoes down with a spoon to make sure there are no big lumps, and bring to the boil.

Step 4

Take your cauliflower and gently push it down into the sauce. If you've got the size of your pan right, half of the cauliflower will be in the sauce, half above it. Drizzle with olive oil, put the lid on and let it tick over on a low heat for 50 minutes. Serve sprinkled with the parsley leaves. Again, this is a pretty well-behaved dish when it comes to cooking it in advance and then reheating it just before you want to serve it. Lovely with roast lamb, and it's also a delicious main course for a vegetarian if you eave out the anchovies.