1 whole cauli
3 tbsp tomato paste
2 tbsp mayo
1 tbsp dried oregano
2 cloves garlic minced finely
1 tsp salt
1 tsp raw sugar
1/2 tsp ground black pepper
1 cup beef stock
1 cup olive oil
2 cups water
150g mixed sharp cheddar and romano grated finely.
Cut cauliflower in half and trim leaves and central stalk. Mix together the other ingredients and pour into a plastic bag large enough to contain the cauli halves. Add the cauli halves and massage the marinade into the florets (known as "curds") until every surface is coated, manipulate as much air as possible out of the bag, and tie it closed, then allow to marinate for at least an hour, preferably overnight.
When ready to cook, massage the marinade into the cauliflower through the bag, add the oil to a baking dish, and place the two cauli halves cut sides down in the dish. Add one cup of water, and bake at 180C for 20 minutes, then baste all over with the pan juices. Most of the juices will be absorbed into the curds, so add the second glass of water and return to the oven for a further 20 minutes, take pan out of oven, baste the pan liquid over the outside of the cauli halves again, then top with the grated cheese mixture.
Return to oven for a further 20 - 40 minutes until the outside has baked to dark brown and a wooden skewer meets no resistance until the core, indicating that the cauli is cooked.
Serve immediately. Can be a main or a side, I generally serve it with a green vinegary salad.
The flavours are bolognese style, that's all. The recipe (as far as I know) is my own and has no connection to the Bologna region.
You could serve more grated cheese with this, but it seems to have a pretty good flavour just as is. Experiment, make it yours.