Whole-roasted cauliflower with tomato-pepper sauce
By Chatelaine72
PREP TIME
20 min
TOTAL TIME
1 h 20 min
Serves
4
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.
On cleaning your blender:
Nutrition (per serving)
- Calories
- 499,
- Protein
- 18 g,
- Carbohydrates
- 27 g,
- Fat
- 39 g,
- Fibre
- 11 g,
- Sodium
- 924 mg.
- Excellent source of
- Vitamin C
FILED UNDER: fall gluten free roast vegetables Vegetarian
