This dish is perfect for any season and is the type of dish that can be whipped up in a hurry with pantry ingredients. I’ve used cauliflower in this dish – mainly because I love it – but also because it can be well hidden if your little ones have issues with eating vegies!. Its perfectly acceptable to use packaged breadcrumbs for the topping but if you did feel like making your own, its a very quick ten second spin in the food processor and using grainy bread will add another level of texture. This is great served with cherry tomatoes and chopped cucumber. I’ve used my gorgeous rustic cast iron skillet pan, but of course any dish will be fine.