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Roasted Cauliflower with Tomato, Garlic and Basil

Roasted Cauliflower with Tomato, Garlic and Basil

This recipe – which has the power to convert even the most militant cauliflower-resister – was developed by transposing an old favorite Indian recipe from Sumana Ray's "Indian Vegetarian Cooking" into a Mediterranean version. I simply substituted basil for the Indian spices and omitted the fresh ginger she uses. Every time a cauliflower appears on the kitchen counter in our house after a visit to the farmers' market there's a clamoring call for a repeat performance of this dish. (We still like the Sumana Ray version, too, by the way, and I make it often.) The peas aren't especially Mediterranean but the Indian version has them and I like the way they look. You can omit them if you want!

Roasted Cauliflower with Tomato, Garlic and Basil

6 servings

Ingredients

  • 1 medium head cauliflower (5 - 6" diameter, about 18 - 24 ounces) trimmed of leaves, lower stem removed (do not break up the head into flowerets!)
  • 1 tablespoon plus 1/2 teaspoon salt, divided
  • 4 medium tomatoes, with juice, diced (or about 2 cups canned tomatoes with juice)
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 tablespoon butter
  • 1/4 cup (packed)  fresh basil leaves, washed, dried and chopped
  • 1/2 cup frozen peas (optional)
  • 1 green onion, cut in shreds (optional)
  • Freshly ground black pepper, to taste.

Method

1. Preheat the oven to 375º. 

2. Choose a pot capable of holding the whole cauliflower head submerged in water. Fill with water, leaving room for the cauliflower. Add 1 tablespoon of the salt. Bring to a boil over high heat. 

3. Add the cauliflower head to the pot and blanch for 4 minutes. Remove to a side plate. 

4. Place the tomatoes, onion, garlic and remaining half-teaspoon salt in a food processor and process until you have a paste. 

5. In a sauté pan, melt the butter over medium-high heat and add the tomato mixture. Stir and sauté until the tomato mixture and the butter separate, about 5-6 minutes. 

6. If using, add the peas. Remove from heat. 

7. Add the basil to the tomato mixture and stir to combine. 

8. Place the cauliflower in a roomy ovenproof dish and pour the tomato/basil mixture over it. 

9. Bake uncovered in the preheated oven about 30 - 35 minutes. 

Serve in the cooking vessel or on a flat plate. If desired, garnish with the green onion. Season to taste with freshly ground black pepper. 

Nutritional Estimate 6 Servings. Per serving: 63 Calories; 10 g Total Carbs; 3 g Dietary Fiber; 4 g Sugars; 2 g Fat; 5 mg Cholesterol; 546 mg Sodium; 3 g Protein. Weight Watchers: 1 points.

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Comments

Have you tried this without blanching first? What do you think would be difference if you just added some time in the oven?

Oh yes, this looks like a winner.

Absolutely delicious!! And thanks so much for including nutrient information - so helpful for healthy eating.

I love cauliflower.

Paz

Oh yes.... this will go down a storm in my house! I also love the labour-saving "cook it whole" approach ;-)

I am trying this recipe today! It smells delicious!I added some black olives.

aga

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