Whole-roasted cauliflower with tomato-pepper sauce
Prep 20 min
Total 1 hour 20 min
Serves 4
Updated Apr 5, 2017
Chatelaine
Ingredients
1
1
1/2 796-mL can
diced tomatoes
1
garlic clove, minced
1 tbsp
1 tsp
fresh thyme leaves
1/4 tsp
1
large cauliflower
3/4 cup
grated parmesan
2/3 cup
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 cauliflower. Continue roasting until cauliflower is almost fork-tender, 15 more min.
- TRANSFER cauliflower to a platter. Purée pepper mixture with sugar and vinegar in a blender until smooth. Serve with cauliflower.
Nutrition
Calories 499, Protein 18 g, Carbohydrates 27 g, Fat 39 g, Fibre 11 g, Sodium 924 mg. Excellent source of Vitamin COn cleaning your blender:
Recipe Collections
