Whole-roasted cauliflower with tomato-pepper sauce
96
- 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.
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