Simon Rimmer served up a tasty savoury cauliflower cheesecake with tomato chutney on Sunday Brunch.

The ingredients for the base are: 180g crushed oatcakes and 120g melted butter.

For the topping: 1 head cauliflower, cut into florets, 50ml olive oil, 500g full fat cream cheese, 500g ricotta, 100g finely grated parmesan style veg cheese, 200g mature grated cheddar, 6 eggs and handful chopped parsley.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.