Baked Cheesy Cauliflower Parmigiana With Ciabatta & A Chicken Breast

Before you begin...

This recipe takes around 5-10 min to prep, so get your oven-proof dish and all your ingredients ready, then wash your fruit and veg

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your cauliflower into wedges, lengthways, then cut each wedge in half, discard the stem and leaves

Add the chopped cauliflower to a large oven-proof dish (or two) with a drizzle of olive oil and a pinch of salt and pepper

Put the dish[es] in the oven for an initial 30 min

Meanwhile, boil half a kettle

Dissolve your vegetable stock mix in 100ml [130ml] [150ml] boiled water and stir in your chopped tomatoes, dried oregano, dried basil and roasted garlic paste

Add half your balsamic vinegar (save the rest for later!) – this is your tomato sauce

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the cauliflower has been roasting for 30 min, remove the dish[es] from the oven and pour the tomato sauce all over

Top with the torn mozzarella and sprinkle over your grated Italian hard cheese

Return the dish[es] to the oven for 20 min further or until the cheese has melted and everything is bubbling and tender – this is your baked cheesy cauliflower parmigiana

Once the cauliflower parmigiana is almost done, add your ciabatta[s] to a baking tray (or two!) and put the tray[s] in the oven for 3-4 min or until warmed through

Wash your lettuce, then pat it dry with kitchen paper and roughly shred