Whole-roasted cauliflower with tomato-pepper sauce
By Chatelaine
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
