ROASTED CAULIFLOWER WITH QUICK TOMATO SAUCE
Serves: 4
3 lbs (1.4 kg) fresh Roma tomatoes
1/3 cup (80 mL) unsalted butter
1 medium onion, cut in 4 wedges
1 tsp (5 mL) fine sea salt
1 medium head cauliflower
2 tbsp (30 mL) olive oil
1/4 cup (60 mL) ricotta cheese (see note)
Leaves of fresh basil
or mint
1. Preheat oven to 400 F (205 C). Core tomatoes and chop coarsely.
2. Melt butter in a large saucepan over medium heat. When butter bubbles, add tomatoes and their juice, onion wedges and 1/2 tsp (2.5 mL) of the salt.
3. Lower heat and cook gently, stirring occasionally, until mixture forms a sauce, about 40 minutes.
4. Meanwhile, cut cauliflower into medium florets. Place on a rimmed baking sheet and toss with oil until well coated.
5. Season with the remaining 1/2 tsp (2.5 mL) salt and toss again. Spread in a single layer and roast in preheated oven for 20 to 25 minutes, until edges are lightly browned and caramelized and easy to pierce with a fork.
6. Heap roasted cauliflower in a heated serving dish. Spoon hot tomato sauce over the cauliflower. Top with ricotta and basil. Note: A recipe for homemade ricotta is included in the book.