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Whole-roasted cauliflower with tomato-pepper sauce

94

  • Prep Time20 mins
  • Total Time1 hr 20 mins
  • Makes4 servings
Whole-roasted cauliflower with tomato-pepper sauce

Photo, Erik Putz.

Chatelaine Triple Tested

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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