Recipe: Perfect Roasted Cauliflower in Tomato Sauce

Roasted Cauliflower in Tomato Sauce. For an easy veggie dinner, try this roasted cauliflower. It has a deliciously nutty flavour that works well with a simple tomato and cashew sauce. Tossing cauliflower into a rich, full-bodied tomato sauce with briny kalamata olives and salty anchovies couldn't be simpler.

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. Not only cauliflower in tomato sauce, but also peas, zucchini, potatoes, carrots, eggplants, cabbage and so on. You can cook Roasted Cauliflower in Tomato Sauce using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted Cauliflower in Tomato Sauce

1. It's 750 g of cauliflower, washed and chopped into bite sozed chunks.
2. Prepare of Some olive oil.
3. Prepare 3 of small shallots or 1 big purple onion.
4. Prepare 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. You need 1 of bay leaf.
8. Prepare to taste of Salt, pepper and chili flakes.
9. You need 1-2 teaspoons of sugar.
10. Prepare 2 tablespoons of red wine.
11. Prepare 1 teaspoon of balsamic vinegar.

The way of making these dishes and the spices used differ Whole Roasted Cauliflower - whole roasted cauliflower with cumin and curry powder, the perfect side dish for any kind of meal. 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. Whole roasted cauliflower has recently become the darling of trendy restaurants, and with good reason: Not only is it stunning, it's also easy n' delicious.

Roasted Cauliflower in Tomato Sauce step by step

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 :).

The cauliflower is blanched, then cooked in a hearty tomato sauce. The cauliflower absorbs the appetizing sweet-and-sour tomato flavor and its texture stays crunchy and crisp. Most of the time, small Chinese restaurants cook this dish with ketchup to lower the cost and simplify the cooking process. Take your roasted cauliflower up a notch with this amazing tomato tahini sauce. All opinions and cauliflower and tomato tahini sauce are my own.