Life Style: 3 tbsp extra-virgin olive oil

2 garlic cloves, chopped

1 tsp crushed chilli

2 x 400 grams chopped tomatoes

1 large or 2 small romanesco cauliflower, cut into 2–5 cm (1 in) pieces

1 big piece sour dough

3 tablespoons grated vegan hard cheese or Parmesan

1 tablespoon chopped fresh fatty-leaf parsley Preheat the oven to Gas 6, 200°C, Fan 180°C. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add the garlic and chilli and cook for 1-2 minutes, until golden. Add tomatoes, add masala and cook for 5 minutes, or until slightly thickened.

Pour the tomato mixture into a large roasting tin or oven dish. Place cauliflower on top and brush with remaining oil; Season well. Cover with foil and cook for 20 minutes, or until cauliflower is tender.

Meanwhile, put the bread in a food processor and grind it into fine pieces. Mix breadcrumbs, cheese and parsley in a small bowl; Add spices.

Remove the foil from the roasting tin and spread the breadcrumb mixture over the cauliflower. Place it back in the oven for 15 minutes or until golden.