Cauliflower Parmigiana

Finely slice the garlic. Heat a medium-sized sauté pan over a medium heat with a generous amount of olive oil. Tip in the garlic, fennel seeds and chilli flakes, then cook over a low heat for a couple of minutes until the garlic is fragrant, but not taking on colour.

Tip the tomatoes into the pan, then bring to a simmer. Cook the sauce gently for 30 mins.

Meanwhile, heat the oven to 200°C. Cut the cauliflowers into four large steaks, then rub them with olive oil and salt. Arrange on a baking tray and roast for 35 mins, flipping them over at 25 mins and sprinkling with half the Parmesan.

When the sauce has finished cooking, blitz it with a stick blender, then season to taste with salt and pepper.

Once the cauliflower is done, spoon the sauce on top of each steak. Grate over the remaining Parmesan, then tear over the mozzarella. Sprinkle with oregano, then bake for 15 mins.

Twist over some black pepper and a little olive oil, then serve it up with salad.