Cauliflower parmigiana with tomato

Ingredients

For 1 serving

• Cauliflower400 g
• Tomato passata150 g
• Provola50 g
• Parmigiano Reggiano20 g
• Extra virgin olive oil2 teaspoons
• Dried oregano1 pinch
• Saltto taste

Contains: lactose,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional). Remove the cauliflower leaves and cut it from the centre outwards into slices about 1.5 cm thick (use any bits that fall off too).
2. Spread the slices on a tray lined with baking paper, rub them with the oil on both sides and season with salt; roast for 20 minutes, until tender and golden at the edges.
3. Meanwhile season the tomato passata with the dried oregano and a pinch of salt; slice the provola thinly.
4. In a baking dish alternate layers of cauliflower, passata and provola, finishing with passata.
5. Sprinkle with grated Parmigiano Reggiano and bake at 200 °C for 15 minutes, until the provola has melted and the top is browned.