Roasted Cauliflower with Tomato, Garlic and Basil Recipe

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.

Print (Recipe Only) Print this recipe.