Whole-Roasted Cauliflower With Tomato-Pepper Sauce
99
- Prep Time20 min
- Total Time1 h 20 min
- Makes4 servings
(Photo: Erik Putz)
Whole roasted cauliflower has recently become the darling of trendy restaurants, and with good reason: Not only is it stunning, it’s also easy and delicious.
Ingredients
1 red bell pepper, diced
1 small onion, diced
1/2 796-mL can diced tomatoes
1 garlic clove, minced
1 tbsp tomato paste
1 tsp fresh thyme leaves
1/4 tsp salt
1 large cauliflower
3/4 cup grated parmesan
2/3 cup mayonnaise
2 tbsp Dijon mustard
1 1/2 tsp granulated sugar
1 tsp apple cider vinegar
Instructions
PREHEAT oven to 400F.
COMBINE pepper with onion, tomatoes, garlic, tomato paste, thyme and salt in a 9 × 13-in. baking dish.
REMOVE and discard leaves from cauliflower. Using a paring knife, cut out most of the core from the stem of cauliflower, but leaving enough so that the cauliflower stays in 1 piece. Place on top of pepper mixture. Cover with foil and roast for 45 min.
MIX parmesan, mayo and Dijon in a small bowl. Remove pan from oven and remove foil. Spread mixture all over roasted cauliflower. Continue roasting until cauliflower is almost fork-tender, 15 more min.
TRANSFER roasted cauliflower to a platter. Purée pepper mixture with sugar and vinegar in a blender until smooth. Serve with cauliflower.
Nutrition (per serving)
Calories 499, Protein 18g, Carbohydrates 27g, Fat 39g, Fibre 11g, Sodium 924mg.
Excellent source of Vitamin C.
Get more of our best cauliflower recipes.
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