Broccoli and cauliflower with tomatoes and cheese

Broccoli and cauliflower - humble veg that get a star billing in this dish, with delicious results.

Cooking the vegetables in the tomato sauce means they soak up some of the flavours. The olives and the cheesy topping also helps to make them moreish rather than virtuous. In fact I like to think of it as the lovechild of pizza and cauliflower cheese, but with more veggies and less fat, so you can enjoy it without too much guilt.

This can be ready in half an hour, and you could even use frozen broccoli and cauliflower florets if you want to save time.

These quantities serve 4. I wouldn't recommend that you freeze it, but leftovers will keep fine in the fridge for a day or two and will arguably be even more delicious, as the flavours will have had more time to mingle and develop. Reheat in a microwave or low oven.

Ingredients

1 onion
1 tsp olive oil
2 cloves garlic, finely chopped or crushed
2 tins chopped tomatoes
1 tsp oregano or herbes de Provence
1/2 tsp chilli powder
1 small head broccoli (or half a large one, or frozen florets, defrosted) - about 250g
1 head cauliflower (or half a large one, or frozen florets, defrosted) - about 300g

30g / 1oz olives (black or green, either plain or flavoured, stones removed)
1 ball (125-150g) fresh mozzarella
A couple of tablespoons freshly grated parmesan, or any other extra mature hard cheese (a strong Cheddar will do)
A few fresh basil leaves, to serve (optional)

Method

Chop the onion and add to a large saucepan with the oil. Cook over a medium heat for a couple of minutes while you chop or crush the garlic, then add the garlic to the onion. Continue to cook, stirring, for 5 minutes.

Add the tins of tomatoes, the dried herbs and the chilli to the pan. Season with black pepper. Break the broccoli and cauliflower into florets and add to the pan (I usually chop the stem up into small pieces and add this too). Push them down so the vegetables are as well covered by tomato sauce as possible. Cover the pan and simmer for about 20 minutes or until both the cauliflower and broccoli are tender.

Stir in the olives. Tear the mozzarella into pieces and dot it over the top. Put under a preheated grill for a few minutes or until the cheese is melted and bubbling. (If your pan won't fit or isn't suitable to go under a grill, just re-cover the pan for a couple of minutes and the cheese should still melt.)

Serve with fresh basil leaves scattered over, if you have any. Some ciabatta or a crusty roll will be just the thing to scoop up the juices.