MMMMM--------------------------CRUMBLE------------------------------- 100 g Plain flour 50 g Rolled oats 50 g Cheddar cheese; grated Salt and freshly ground -black pepper 100 g Butter 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