Cauliflower Roasted in Tomato Sauce

April 18, 2022
Cauliflower Cauliflower Tomatoes Tomatoes OliveOil OliveOil Nuts Nuts Vegan Vegan

 

This dish is lovely on its own or accompanied by creamy potato puree or yogurt and toasted sourdough bread. Either way, it's simple and delicious. 

RECIPE

Serves 2
  • 1 medium cauliflower with its leaves 
  • 1x 400g can of tomatoes
  • 1 cup unsweetened cashew milk
  • 1 teaspoon minced garlic
  • 1 teaspoon chili flakes (optional)
  • 1/2-1 teaspoon brown sugar
  • 1/3 cup olive oil
  • salt and pepper, to taste
  • grated Parmesan or plant-based cheese, to serve (optional)

 

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METHOD

  1. Preheat the oven to 200ºC. Wash the cauliflower well, and pat dry with a paper towel. 
  2. Place the tomatoes, cashew milk, garlic, chili, and sugar in a food processor. Blend for a couple of minutes until the sauce is creamy—season with salt and pepper. 
  3. Stand the cauliflower on its stem, and cut vertically into four equal wedges. Place them onto the deep baking dish, pour over the prepared sauce, and generously drizzle with olive oil. 
  4. Bake the cauliflower covered with foil for 30 minutes and then uncovered for further 30-40 minutes, or until the cauliflower is cooked through. For the last 10 minutes of baking, turn your oven to broil to slightly char the cauliflower. 

 

RECIPE

Serves 2
  • 1 medium cauliflower with its leaves 
  • 1x 400g can of tomatoes
  • 1 cup unsweetened cashew milk
  • 1 teaspoon minced garlic
  • 1 teaspoon chili flakes (optional)
  • 1/2-1 teaspoon brown sugar
  • 1/3 cup olive oil
  • salt and pepper, to taste
  • grated Parmesan or plant-based cheese, to serve (optional)

 

PRINT IT

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