Recipe: Appetizing Roasted Cauliflower in Tomato Sauce

Roasted Cauliflower in Tomato Sauce. Tossing cauliflower into a rich, full-bodied tomato sauce with briny kalamata olives and salty anchovies couldn't be simpler. Adding a splash of red-wine vinegar and olive oil enhances the Italian flavors. Serve it up with a side of some sautéed greens or a simple salad, and you've got a complete.

Here, pan-roasted cauliflower and ribbons of prosciutto get folded into a bright but savory tomato sauce with pasta. If needed, add the reserved pasta water a tablespoon at a time to loosen the sauce so that the pasta is evenly coated. Transfer to serving bowls and crumble the crispy prosciutto. You can cook Roasted Cauliflower in Tomato Sauce using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Roasted Cauliflower in Tomato Sauce

1. Prepare 750 g of cauliflower, washed and chopped into bite sozed chunks.
2. It's of Some olive oil.
3. Prepare 3 of small shallots or 1 big purple onion.
4. It's 1 of thumb sized piece of root ginger.
5. You need 1 clove of garlic.
6. Prepare 1 can of crushed tomatoes (400g), undrained.
7. It's 1 of bay leaf.
8. Prepare to taste of Salt, pepper and chili flakes.
9. You need 1-2 teaspoons of sugar.
10. It's 2 tablespoons of red wine.
11. It's 1 teaspoon of balsamic vinegar.

The mini cauliflower heads are the perfect size to roast quickly, cooked in a rich tomato sauce with Worcestershire sauce kick. Top with a generous helpingof cheese. How to make roasted cauliflower in tomato sauce and tahini as a side dish or a salad, healthy, vegan and wonderful. I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable.

Roasted Cauliflower in Tomato Sauce instructions

1. Place cauliflower on a parchment lined baking sheet in a single layer. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 35-45 minutes in a 200°C oven. Stir every 15 minutes.
2. While the cauliflower is in the oven, add diced shallots to an oiled saucepan set over medium low heat.
3. Fry shallots until translucent then add grated ginger. Fry until fragrant.
4. Next, add minced garlic. After about 30 sec, add crushed tomatoes, vinegar, salt, pepper, chili flakes and bay leaf.
5. Add wine and bring sauce to a boil, stirring every so often. Alcohol will evaporate.
6. Simmer for 25 minutes then mash with a potato masher or blend it up if you prefer a smooth sauce. Take off heat and serve over roasted cauliflower. Enjoy :).

For sauce, in a small bowl, mix yogurt, lemon juice, tahini and seasonings; serve over cauliflower. Today I discovered a cauliflower in the fridge and remembered this recipe, so this is the result. This recipe has been submitted by the Good Food community. Roasted cauliflower with tomato & cashew sauce. Serve warm or at room temperature.