Instructions: Cook the cauliflower in salted, boiling water, or steam, until almost tender. Pack tightly in a lightly buttered, heatproof dish. Cover with tomato slices. Sprinkle with thyme leaves, salt and pepper, then dot with the butter.

Preheat the oven to 200C/400F/gas 6.

To make the crumble, mix the flour, oats, grated cheese, salt and pepper together in a bowl. Melt the butter and stir enough of it into the mixture with a palette knife to make a crumbly mixture. Cool slightly then scatter over the vegetables in a thick layer. Bake for about 30 minutes until the crumble is golden brown and crisp. Serve immediately

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.