WHOLE-ROASTED CAULIFLOWER WITH TOMATO-PEPPER SAUCE
Prep 20 min. | Total 1 hour 20 min. Serves 4
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.
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
1. Preheat oven to 400F. 2. Combine pepper with onion, tomatoes, garlic, tomato paste, thyme and salt in a 9 × 13-in. baking dish.
3. 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 one piece. Place on top of pepper mixture. Cover with foil and roast for 45 minutes.
4. 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 forktender, 15 more minutes.
5. Transfer cauliflower to a platter. Purée pepper mixture with sugar and vinegar in a blender until smooth. Serve with cauliflower.