'Pizza' Cauliflower Bake (LCHF)

• 2 can San Marzano tomatoes (if you cannot get them, use any canned whole tomatoes, but drain about half the juice)
• 1 tbsp double concentrated tomato puree (optional, if using cheaper tomatoes)
• 1 tsp dried oregano
• 1/2 tsp sweetener (or use sugar)
• 1 tbsp extra virgin olive oil
• 1 salt
• 1 black pepper
• 1 head frozen/fresh cauliflower florets
• 2 cup grated mozzarella cheese
• 1/2 cup grated cheddar cheese

1. Set oven to gas mark 7 (UK)/ 200 C
2. Put tomatoes in a bowl and squeeze them between your fingers.
3. Add the other sauce ingredients, stir and set aside.
4. Put a pot of water on to boil adding salt when small bubbles appear.
5. Blanche cauliflower florets in salted boiling water for five minutes.
6. Drain the cauliflower.
7. Spread about a third of the tomato sauce on the bottom of a deep-sided baking dish.
8. Add the cauliflower on top of the sauce then cover it with the rest of the tomato sauce.
9. Sprinkle over the cheeses and any other toppings you might have to hand (black olives, pepperoni slices...)
10. Season the top of the bake with salt and pepper.
11. Bake for 25-30 minutes until the cauliflower is tender and the cheese is melted/browned to your desired level.
12. Allow to cool for a few minutes then serve.

tomatoes, tomato puree, oregano, extra virgin olive oil, salt, black pepper, cauliflower, mozzarella cheese, cheddar cheese

Taken from cookpad.com/us/recipes/364084-pizza-cauliflower-bake-lchf (may not work)