method
1. Break the cauliflower into small florets and put them into a vegetable steamer or colander.
2. Scatter them with half the herbs.
3. Scald, skin and roughly chop the tomatoes.
4. Lightly grease a small saucepan and put in the tomatoes and the remaining herbs.
5. Steam the cauliflower, covered, for 15 minutes.
6. Cover the tomatoes and set them on a low heat for 3 minutes.
8. Turn the cauliflower into a serving dish, scatter it with the hazelnuts and spoon the tomatoes over the top.
