Ingredients

• 1 head cauliflower, broken into florets
• 4 tomatoes, sliced
• 1 tsp fresh thyme leaves
• 25g butter
• 100g plain flour
• 50g rolled oats
• 50g Cheddar, grated
• 100g butter
•   seasoning

Method

1. Preheat the oven to 200C/400F/Gas 6. Cook the cauliflower in boiling, salted water or steam until almost tender. Pack tightly in a lightly buttered ovenproof dish.
2. Cover with tomato slices, sprinkle over the thyme and dot with the butter.
3. Make the crumble: mix together the flour, oats, cheese and seasoning in a bowl. Melt the butter and, using a palette knife, stir to make a crumbly mixture.
4. Cool slightly, then scatter the crumble mixture evenly over the tomatoes. Bake for about 30 minutes until crisp and golden brown. Serve at once.

Notes