This cheesy cauliflower tomato bake is a simple one-dish side that's a delicious twist on classic cauliflower cheese. The cauliflower is oven-baked in a rich tomato sauce and finished with golden, melty mozzarella cheese for a gooey, irresistible topping -absolutely mouth-watering with a roast!
I think cauliflower is such a versatile vegetable. You can boil it, steam it, roast it or even turn it into a tasty cauliflower cheese, and I'm delighted to tell you that cauliflower tastes absolutely amazing when it is turned into a tasty cheesy cauliflower tomato bake!
The flavour is every bit as good as it looks! The tomato passata provides a rich, slightly tangy coating that soaks into the cauliflower, while the thyme adds just the right herby note. And the cheese! The mozzarella melts to a gooey, stringy layer of creaminess that coats the cauliflower perfectly.
With only 6 simple ingredients, this cauliflower bake couldn't be easier to make.
Simply combine passata, breadcrumbs, thyme, salt and a little cooking oil in a bowl and use it to coat the cauliflower florets. Arrange the cauliflower florets in a baking dish and sprinkle them with a layer of grated mozzarella cheese. Pop it in the oven for 40 minutes until the cauliflower is tender and the cheese is melted and golden.
Your cheesy cauliflower and tomato bake is ready to serve!
I told you it was easy 😁!
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Why you'll love this tomato cauliflower bake
- Simple and fuss-free: coat the cauliflower, put it in a baking dish and bake!
- Economical: one medium-sized cauliflower will easily feed 6 people as a side.
- Perfect texture: the rich tomato flavour infuses the cauliflower, while the breadcrumbs stop it from being watery.
- Versatile: serve it as a side with a roast, or as a vegetarian main with crusty bread.
- Make-ahead friendly: can be prepped ahead and stored, covered, in the refrigerator, ready to be baked when needed.
Recipe information
Prep time: 10 minutes to coat the cauliflower in sauce and arrange it in the baking dish.
Cooking time: 40 minutes - 25 minutes covered and 15 minutes uncovered to brown the cheese.
Yield: 6 people as a side dish.
Ingredients for a cheesy cauliflower tomato bake
**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**
- Cauliflower. One medium fresh cauliflower should easily be sufficient for 6 people as a side vegetable. Remove the core, and separate the cauliflower into florets.
- Passata. Passata is a smooth, very thick blend of tomatoes. It is readily available in supermarkets, normally stocked next to the canned tomatoes, and is sold in cartons or bottles.
- Breadcrumbs. The breadcrumbs are used to absorb any excess moisture that may build up in the dish as the cauliflower bakes, to prevent it from becoming watery. I like to use Panko breadcrumbs as they are ultra-absorbent. Substitute with fresh breadcrumbs made by grating day-old bread on a cheese grater, or by whizzing it around in a food processor.
- Dried thyme. For a hint of herby notes in the cauliflower bake. Substitute with rosemary, oregano or parsley, or leave it out.
- Oil. This is a vegetable cooking oil. I like to use sunflower or rapeseed. Substitute with olive oil.
- Cheese. This is sprinkled on top of the cauliflower bake before going into the oven. I used mozzarella for the stringy, gooey texture. You could use cheddar or a mixture of cheddar and mozzarella. Substitute with any cheese that grates and melts well.
- You will also need a little salt for seasoning. This will be to your own taste.
Instructions
Step 1: Combine the passata, breadcrumbs, salt, thyme and oil in a mixing bowl.
Step 2: Remove the centre core from the cauliflower and separate the cauliflower into florets. Cut any larger florets in half.
Step 3: Coat the florets well with the tomato mixture and arrange them in a baking dish which is large enough to hold the cauliflower snugly in a single layer.
Step 4: Cover the top of the cauliflower with grated cheese.
Step 5: Cover the dish with a lid (or tin foil) and bake for 25 minutes in a hot oven (200C/400F). Remove the lid and bake uncovered for a further 10 to 15 minutes until the cauliflower is tender and the cheese is melted and golden.
Serve hot as a side dish.
Tips for a successful outcome
Here are my top tips to ensure your cheesy cauliflower tomato bake always turns out perfectly:
- Try to keep the florets more or less the same size - this will enable them to cook evenly.
- Mix the sauce well - and ensure that every floret is well coated so the tomato flavour goes all through the dish. I normally tip the cauliflower pieces into a large bowl, pour in the prepared sauce, then use my hands to mix everything around.
- Bake covered first, then uncovered - baking covered gives the cauliflower time to soften in the steam, and uncovering for the final 10 to 15 minutes gives the cheese time to turn golden.
- Test for doneness - Test the cauliflower after the first 25 minutes by sticking a fork in it. If it feels very underdone, give it another 5 minutes before adding the cheese.
- Use plenty of cheese - make sure the dish is completely covered with grated cheese so that each piece of cauliflower has some cheese on it (especially around the edges.
Serving suggestions
- I normally serve this cauliflower tomato bake as a side dish with a roast. It goes particularly well with roast beef or chicken.
- You could also serve this dish as a vegetarian main meal with a fresh green salad or other roasted vegetables. For extra protein, stir a handful of grated cheese into the sauce before combining it with the cauliflower.
Variations
I've given you the basic recipe, but there are quite a few ways you could vary the dish:
- Add extra vegetables - use a mixture of broccoli, grated carrots, sliced zucchini or courgettes, or even butternut.
- Make it spicy - add a pinch of chilli flakes, smoked paprika or a spoon of harissa if you enjoy spicy food.
- Crunchy topping - sprinkle a handful of panko breadcrumbs mixed with extra cheese and a drizzle of oil, over the dish for the final 10 minutes for a crispier topping.
- Even more crunch - crush a packet of potato crisps (I think either plain salted or cheese and onion flavour would work well) and sprinkle those on top for the final 10 minutes of cooking time.
Equipment
These are the main items of equipment you will need to make this tomato and cauliflower bake:
- Small bowl for mixing the tomato sauce.
- Sharp knife for cutting up the cauliflower.
- Baking dish large enough to hold the cauliflower snugly in a single layer. If your baking dish doesn't have a lid, you also need some tin foil to cover the dish.
Storage
Store leftovers in the fridge in a covered container for up to 3 days.
To reheat: Warm in the oven (180C/360F) until heated through (about 8 minutes). Cover lightly with foil to prevent the dish from drying out. You could also reheat individual portions in the microwave for a minute or two.
Freeze: Allow the dish to cool completely, then transfer to airtight freezer containers. Freeze for up to 2 months. Thaw in the refrigerator and then reheat as above.
Make ahead
To save time, you could assemble the dish up to 2 days in advance.
- Assemble the coated cauliflower in a baking dish and cover with a lid or plastic wrap.
- Store it in the refrigerator.
- When you're ready to cook it, add the grated cheese and bake according to the recipe instructions. You may need to add a few minutes to the cooking time if you are baking it straight from the refrigerator.
Top Tip
For the best flavour, season the tomato mixture before combining it with the cauliflower. Once baked, it's harder to adjust the seasoning.
Taste the sauce before combining it with the cauliflower, and if necessary, add a pinch of sugar. Tomatoes can be quite tart, and a little sugar helps balance the flavours.
FAQ
Yes. If using frozen cauliflower, allow it to defrost and pat dry with a paper towel to avoid excess moisture. You may need to decrease the cooking time to ensure the cauliflower doesn't overcook and turn mushy.
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Related recipes
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📋The recipe
Cheesy cauliflower tomato bake
(Click the stars to rate this recipe)
Equipment
- Small bowl
- Sharp Knife
- Chopping Board
- Baking dish with lid (or cover with tin foil)
Ingredients
- 1 medium cauliflower cut into florets
- 1 cup / 240 ml passata
- ½ cup / 30 grams Panko breadcrumbs
- 1 teaspoon dried thyme
- 2 tablespoons vegetable oil
- ¾ cup / 90 grams mozzarella cheese grated
- Salt to taste
- ½ teaspoon sugar optional
Instructions
- Combine the passata, breadcrumbs, salt, thyme and oil in a mixing bowl. Taste the sauce, and if necessary, add a pinch of sugar. Tomatoes can be quite tart, and a little sugar helps balance the flavours.1 cup / 240 ml passata, ½ cup / 30 grams Panko breadcrumbs, 1 teaspoon dried thyme, 2 tablespoons vegetable oil, ¾ cup / 90 grams mozzarella cheese, Salt, ½ teaspoon sugar
- Remove the centre core from the cauliflower and separate the cauliflower into florets. Cut any larger florets in half.1 medium cauliflower
- Coat the florets well with the tomato mixture and arrange them in a baking dish which is large enough to hold the cauliflower snugly in a single layer.
- Cover the top of the cauliflower with grated cheese.
- Cover the dish with a lid (or tin foil) and bake for 25 minutes in a hot oven (200C/400F). Remove the lid and bake uncovered for a further 10 to 15 minutes until the cauliflower is tender and the cheese is melted and golden.
Notes
- Try to keep the florets more or less the same size - this will enable them to cook evenly.
- Mix the sauce well - and ensure that every floret is well coated so the tomato flavour goes all through the dish. I normally tip the cauliflower pieces into a large bowl, pour in the prepared sauce, then use my hands to mix everything around.
- Bake covered first, then uncovered - baking covered gives the cauliflower time to soften in the steam, and uncovering for the final 10 to 15 minutes gives the cheese time to turn golden.
- Test for doneness - Test the cauliflower after the first 25 minutes by sticking a fork in it. If it feels very underdone, give it another 5 minutes before adding the cheese.
- Use plenty of cheese - make sure the dish is completely covered with grated cheese so that each piece of cauliflower has some cheese on it (especially around the edges.
- Add extra vegetables - use a mixture of broccoli, grated carrots, sliced zucchini or courgettes, or even butternut.
- Make it spicy - add a pinch of chilli flakes, smoked paprika or a spoon of harissa if you enjoy spicy food.
- Crunchy topping - sprinkle a handful of panko breadcrumbs mixed with extra cheese and a drizzle of oil, over the dish for the final 10 minutes for a crispier topping.
- Even more crunch - crush a packet of potato crisps (I think either plain salted or cheese and onion flavour would work well) and sprinkle those on top for the final 10 minutes of cooking time.
- Store leftovers in the fridge in a covered container for up to 3 days.
- To reheat: Warm in the oven (180C/360F) until heated through (about 8 minutes). Cover lightly with foil to prevent the dish from drying out. You could also reheat individual portions in the microwave for a minute or two.
- Freeze: Allow the dish to cool completely then transfer to airtight freezer containers. Freeze for up to 2 months. Thaw in the refrigerator and then reheat as above.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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