Whole-roasted cauliflower with tomato-pepper sauce

88

PREP TIME

20 min

TOTAL TIME

1 h 20 min

Serves

4

Whole-roasted cauliflower with tomato-pepper sauce

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:

[brightcove id=’2560129249001′ width=’640′ height=’360′]

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
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