If you can’t get hold of the Sicilian red cauliflowers, you can use a regular white one – either way, this dish is one of those impressive sides that can be served with a roast chicken and boiled potatoes and liven them up. Simply simmer ‘beheaded’ cauliflower in a bottle of red wine – remember, only ever cook with wine you would drink – until the liquid is almost all evaporated. Put this into a pie dish and add chopped leeks and grated or cubed cheese to fill the gaps – I use Gorgonzola Dolce or Pecorino. Bake for 20 minutes at about 170C. The cheese will melt and stick the vegetables together. Tip the pie out of the tin and onto a flat plate. Serve warm.