Updated Apr 5, 2017Chatelaine
- 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.
NutritionCalories 499, Protein 18 g, Carbohydrates 27 g, Fat 39 g, Fibre 11 g, Sodium 924 mg. Excellent source of Vitamin C
On cleaning your blender: