Roast cauliflower cheese pizza

Serve with plenty of salad for a wholesome family meal.

QServes 4

QPrep 5 mins

QCook 1 hr 10 mins

1 tbsp oil

1 garlic clove, crushed

1 large cauliflower, trimmed and

broken into florets, stalk chopped 4 tbsp mascarpone

1 thin 25cm pizza base, or

2 small pizza bases

50g vegetarian Italian-style

hard cheese

1 Heat the oven to 200C/180C fan/ gas 6. Mix the oil and garlic together

and toss with the cauliflower. Roast on a baking sheet for 30-45 mins until the cauliflower is tender.

2 Spread half the mascarpone on the pizza base and season well. Top with the cauliflower and dot over the remaining mascarpone, then sprinkle with the cheese. Bake for 20 mins, then leave to cool for 5 mins before serving.

PER SERVING 438 kcals, fat 23g, saturates 12g,

carbs 42g, sugars 6g, fibre 4g, protein 14g, salt 0.9g

1 To make the fajita mix, finely chop two or three strips from both peppers. Set aside. Heat the oil in a frying pan and fry the remaining peppers and the onion until soft and starting to brown. Leave to cool slightly and mix in the reserved peppers. Add the garlic and cook for 1 min, then stir in the spices. Cook for a couple of minutes more, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.

2 Tip the beans into the pan with the rest of the lime juice and plenty of seasoning. Stir to warm through and help the beans absorb any flavours of the fajita mix, then stir in the coriander.

3 Warm the tortillas in a microwave or low oven. Serve with the fajita mix, beans, avocado and soured cream.

PER SERVING 463 kcals, fat 19g, saturates 6g,

carbs 55g, sugars 8g, fibre 11g, protein 12g, salt 1.6g