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Shot of cheesy cauliflower with tomato

Cauliflower Bake with Tomato & Mozzarella

This cheesy cauliflower bake is packed with tomato sauce, mozzarella and panko breadcrumbs. It's a filling and delicious winter warmer!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 595kcal


  • 5 tablespoon Olive Oil
  • 1 head Cauliflower cut into florets
  • Salt and Pepper
  • 4 cloves Garlic sliced
  • Pinch Chilli Flakes
  • 2 400g tins Chopped Tomatoes
  • 150 g Cherry Tomatoes halved
  • 1 Bay Leaf
  • 75 g Panko Breadcrumbs
  • 100 g Parmesan or vegetarian alternative
  • 250 g Mozzarella cut into small pieces
  • Thyme Sprigs to serve


  • Heat the oven to 220°C/430°F. Toss the cauliflower with 2 tablespoon olive oil and plenty of salt and pepper. Roast for 30 minutes.
  • While the cauliflower roasts heat the remaining olive oil over a medium heat and add the garlic, cook for a couple of minutes then add the chilli flakes. Stir in the chopped and cherry tomatoes and the bay leaf. Season well. Bring to a simmer and cook for 25-30 minutes then remove the bay leaf.
  • Spread a thin layer of sauce in the bottom of a medium baking dish and top with half the cauliflower. Sprinkle with half the panko and half the cheeses. Pour over half the sauce. Add the remaining cauliflower, the rest of the sauce and top everything with the rest of the cheese and panko. Bake for 20-25 minutes until golden and bubbling.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 595kcal | Carbohydrates: 33g | Protein: 30g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 1264mg | Potassium: 1007mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1035IU | Vitamin C: 97mg | Calcium: 749mg | Iron: 4mg