Whole-roasted cauliflower with tomato-pepper sauce

Prep 20 min
Total 1 hour 20 min
Serves 4



red bell pepper, diced
small onion, diced
1/2 796-mL can
diced tomatoes
garlic clove, minced
1 tbsp
1 tsp
fresh thyme leaves
1/4 tsp
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


  • 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.


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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